FUDGY MARBLED CHEESECAKE BROWNIES
Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
- Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
- Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
- Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
- Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
- Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
- Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.
LEMON CHEESECAKE BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray and line with a strip of parchment paper.
- Using a rubber spatula, mix together the brownie mix, vegetable oil, egg and 1/3 cup water in a medium bowl until just combined. In a separate medium bowl, whisk together the mascarpone, sugar and lemon zest. Pour half the brownie batter in the bottom of the prepared dish and spread evenly. Dollop half of the cheesecake mixture on top and swirl in. Continue with the remaining brownie batter and cheesecake mix.
- Bake until the brownie just barely jiggles and only a few crumbs come out on a toothpick inserted in the center, 55 minutes to 1 hour. Cool completely before refrigerating. Serve chilled.
GLAZED MINI BROWNIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.
- Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.
- Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.
- Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.
- Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.
- Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.
LIGHTER CHEESECAKE BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 16 (2-inch) square brownies
Number Of Ingredients 18
Steps:
- Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.
- Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.
- Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)
- Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
- Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.
- Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
- Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.
RED VELVET CHEESECAKE SWIRL BROWNIES
These are absolutely beautiful moist and delicious red velvet brownies! Perfect for red velvet cake lovers; adds a different twist to a traditional red velvet cake. This is a beautiful dessert perfect for Valentine's Day or for anybody who LOVES red velvet! I like this served the next day and slightly cold.
Provided by squeeziebrb
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
- Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
- Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
- Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
- Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 28.4 g, Cholesterol 87.4 mg, Fat 15.7 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 9.5 g, Sodium 122.9 mg, Sugar 21.1 g
BROWNIE SWIRL CHEESECAKE
It may look fancy, but this cheesecake is so simple. The secret is the speedy crust-it's from a packaged brownie mix! You don't need to be an experienced cook to make the elegant chocolate swirls on top ;anyone can do it. -Janet Brunner, Burlington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. , Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. , Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. , Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired.
Nutrition Facts : Calories 314 calories, Fat 17g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 182mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
More about "mini pink swirled cheesecake brownies recipes"
RASPBERRY CHEESECAKE BROWNIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.
- Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
- Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.
- With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and raspberry preserves in a medium bowl until completely smooth – about 1 minute. If you’d like a pinker cheesecake layer, add 2-3 drops of red food coloring. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Drizzle with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top.
PINK VELVET CHEESECAKE SWIRL BROWNIES RECIPE
From tablespoon.com
Servings 24Total Time 4 hrsCategory Dessert
- Line a 9x13-inch pan with non-stick tin foil or with parchment paper and spray with baking spray. Combine cake mix, melted butter, egg, chocolate extract, 2 tablespoons milk and pink food coloring in a mixing bowl. Stir until combined.
- Spread batter in a thin layer in bottom of pan. Stir the remaining 2 tablespoons milk into reserved batter, thinning it out.
MINI CHEESECAKE SWIRL BROWNIES | GIMME DELICIOUS
From gimmedelicious.com
5/5 (3)Total Time 15 minsEstimated Reading Time 5 mins
- In a medium-sized glass bowl set on top of a pot of simmering water, melt the chocolate and butter. Stir together until smooth.Remove from heat and whisk in the sugar. Add the eggs one at a time and whisk in until smooth. Stir in the vanilla. Pour the flour, salt, and baking powder over the wet ingredients. Stir until smooth and well-combined (be careful not to over mix).
CREAM CHEESE BROWNIES - SPEND WITH PENNIES
From spendwithpennies.com
4.9/5 (220)Total Time 50 minsCategory DessertCalories 232 per serving
RED VELVET CHEESECAKE SWIRL BROWNIES - SALLY'S BAKING …
From sallysbakingaddiction.com
MINT CHOCOLATE CHIP CHEESECAKE BROWNIES - SALLY'S …
From sallysbakingaddiction.com
KETO CHEESECAKE BROWNIES ONLY 4 NET CARBS ⋆ BY PINK
From by-pink.com
SWIRLED CHEESECAKE BROWNIES RECIPE- CREATIONS BY KARA
From creationsbykara.com
CHEESECAKE SWIRL BROWNIES! (FROM SCRATCH) - MY …
From myincrediblerecipes.com
MINI PINK SWIRLED CHEESECAKE BROWNIES RECIPE | COOKING CHANNEL
From cookingchanneltv.cel30.sni.foodnetwork.com
MINI PINK SWIRLED CHEESECAKE BROWNIES RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
MINI NUTELLA CHEESECAKE RECIPE - A LATTE FOOD
From alattefood.com
MINI PINK SWIRLED CHEESECAKE BROWNIES – RECIPES NETWORK
From recipenet.org
MINI PINK SWIRLED CHEESECAKE BROWNIES | PUNCHFORK
From punchfork.com
LIGHTER CHEESECAKE BROWNIES RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel30.sni.foodnetwork.com
CHEESECAKE BROWNIES - PREPPY KITCHEN
From preppykitchen.com
LEMON CHEESECAKE BROWNIES RECIPE | GIADA DE LAURENTIIS | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
EASY MINI CHOCOLATE SWIRL CHEESECAKES - THE BUSY BAKER
From thebusybaker.ca
I.C. MINI CHEESECAKES RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.cel29.sni.foodnetwork.com
CHEESECAKE SWIRL BROWNIES RECIPE #RECIPE #COOKING …
From youtube.com
STRAWBERRY CHEESECAKE BROWNIES RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CHERRY CHEESECAKE SWIRL BROWNIES - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love