AMAZING Cheesecake Brownies Recipe
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.
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VIDEO: Mary Kay Andrews makes bourbon butterscotch brownies
We are with Mary Kay Andrews making bourbon butterscotch brownies from her new cookbook, The Beach House Cookbook. (She'll be on the culinary stage at the AJC Decatur Book Festival tomorrow, too!) Type your questions in the comments below.
Mug brownie recipe (fudgy)
3 tbsp dark chocolate chips
2 tbsp plain flour
1/2 tbsp unsweetened cocoa powder
2 tbsp sugar
1 tbsp oil
1 tbsp water (adjust if need be)
1/2 tsp vanilla essence
Mix everything well and microwave for 1 minute.
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Baking with Breezy | Apple Cinnamon Blondies with Maple Cream Cheese Frosting for Thanksgiving
Hear from Breezy on her Thanksgiving traditions, favorite recipes to bake, and how excited she is to be state-side for the holidays this year! Recipe included below (or visit ):
INGREDIENTS
FOR THE BLONDIES
1 CUP UNSALTED BUTTER MELTED AND
SLIGHTLY BROWNED (2 STICKS)
2 1/3 CUPS ALL-PURPOSE FLOUR
1 1/2 TSP BAKING POWDER
1/2 TSP SALT
1 TSP CINNAMON
1/4 TSP NUTMEG
1 2/3 CUP BROWN SUGAR
2 EGGS
1 1/2 TSP VANILLA
FOR THE APPLES
2 CUPS PEELED AND CHOPPED APPLES
1/4 TSP CINNAMON
1 TBSP BUTTER
FOR THE MAPLE CREAM CHEESE FROSTING
6 OZ CREAM CHEESE SOFTENED AND ROOM TEMP
1/2 STICK BUTTER, UNSALTED SOFTENED
3/4 CUP CONFECTIONERS SUGAR
3 TBSP MAPLE SYRUP
1/2 TSP CINNAMON
DIRECTIONS
1. PRE HEAT YOUR OVEN TO 350 DEGREES. IN A LARGE PAN ON LOW HEAT, MELT 1 CUP OF BUTTER (2 STICKS).
2. IN A MEDIUM SIZED BOWL, ADD THE FLOUR, BAKING POWDER, SALT, CINNAMON, AND NUTMEG. WHISK TOGETHER UNTIL COMBINED AND SET ASIDE.
3. ONCE YOUR BUTTER IS MELTED, TURN THE HEAT UP SLIGHTLY (LOW MEDIUM) AND GET THE BUTTER SLIGHTLY BROWNED. THIS SHOULD JUST BE A FEW MINUTES - STIR FREQUENTLY TO AVOID BURNING.
4. WHILE YOUR BUTTER IS BROWNING, PEEL 2 APPLES AND CHOP INTO SMALL PIECES. SAUTE IN A LARGE PAN WITH 1 TBSP OF BUTTER FOR 10 MINUTES. THIS IS TO COOK THE APPLES SLIGHTLY BEFORE BAKING. ADD IN 1/4 TSP OF CINNAMON AND STIR WELL. REMOVE FROM HEAT.
5. ADD MELTED BUTTER, BROWN SUGAR, EGGS, AND VANILLA TO A LARGE BOWL AND MIX WELL WITH A HAND MIXER. IT SHOULD BE SORT OF A CARAMEL CONSISTENCY. ADD IN YOUR DRY INGREDIENTS AND FOLD TOGETHER WITH A SPATULA.
6. ADD IN YOUR CINNAMON APPLES AND FOLD IN. LINE A 9×13 BAKING DISH WITH PARCHMENT PAPER AND BAKE FOR 35-45 MINUTES (KEEP AN EYE ON THIS AS EVERY OVEN IS DIFFERENT). ALSO, IF YOU'RE USING A METAL PAN, THESE WILL COOK QUICKER THAN THE 35-45 MINUTES.
CHECK AT 28/30 MINUTES FOR DONENESS IF USING A METAL PAN. THE TOPS SHOULD BE GOLDEN BROWN AND THE CENTER SHOULD BE FIRM (NOT JIGGLY).
7. WHILE YOUR BLONDIES ARE BAKING, MAKE YOUR CREAM CHEESE FROSTING. IN A LARGE BOWL ADD YOUR SOFTENED CREAM CHEESE AND BUTTER. USE A HAND MIXER TO FULLY COMBINE. ADD IN YOUR POWDERED SUGAR AND MAPLE SYRUP, MIX AGAIN. PLACE IN THE FRIDGE.
8. REMOVE PAN FROM OVEN AND LET COOL FOR 1 HOUR BEFORE REMOVING. AFTER 1 HOUR, LIFT FROM THE PARCHMENT PAPER AND TRANSFER TO A COOLING RACK, LET COOL FOR ANOTHER 1-2 HOURS.
YOU WANT THIS FULLY COOLED BECAUSE YOUR FROSTING WILL MELT (FROM THE BUTTER) IF PLACED ON TOO WARM OF BLONDIES.
9. SPREAD YOUR FROSTING ON YOUR BLONDIES, TOP WITH CINNAMON, AND CUT INTO SQUARES AND ENJOY!