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Cherry Cheesecake Brownie Bars
Brownie Recipe:
1 cup unsalted butter
6 ounces unsweetened baking chocolate
2 cups sugar
3/4 teaspoon vanilla extract
3/4 teaspoon salt
4 large eggs
1 1/4 cups all-purpose flour
Topping:
1 (21 ounce) can cherry pie filling
2 (8 ounce) packages low-fat cream cheese or 2 (8 ounce) packages cream cheese
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1. Heat oven to 350°.
2. Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
3. Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
4. Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
5. With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
6. Spoon brownie mixture into prepared baking pan.
7. Scatter heaping Tbsp of cheese cake topping mixture on top of brownie mixture. Then scatter Tbsps of cherry pie filling over top. Run tip of a knife through topping and pie filling to create a marbleized look.
8. Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
9. Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
10. After chilling, simply lift out by using the foil that lines the pan and cut into squares.
Read more: http://www.food.com/recipe/fudgy-cherry-cheesecake-brownie-bars-116976#ixzz1Ttm3kWhM
Cherry Cheesecake Brownie Bars
Brownie Recipe:
1 cup unsalted butter
6 ounces unsweetened baking chocolate
2 cups sugar
3/4 teaspoon vanilla extract
3/4 teaspoon salt
4 large eggs
1 1/4 cups all-purpose flour
Topping:
1 (21 ounce) can cherry pie filling
2 (8 ounce) packages low-fat cream cheese or 2 (8 ounce) packages cream cheese
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1. Heat oven to 350°.
2. Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
3. Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
4. Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
5. With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
6. Spoon brownie mixture into prepared baking pan.
7. Scatter heaping Tbsp of cheese cake topping mixture on top of brownie mixture. Then scatter Tbsps of cherry pie filling over top. Run tip of a knife through topping and pie filling to create a marbleized look.
8. Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
9. Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
10. After chilling, simply lift out by using the foil that lines the pan and cut into squares.
Read more: http://www.food.com/recipe/fudgy-cherry-cheesecake-brownie-bars-116976#ixzz1Ttm3kWhM