Latest Product Alert: Product Recall for Western Family 3 Inch Tart Shell (228g), Best Before Date: 2017 DE 07. Return for refund. For more information, please visit: https://goo.gl/H86HVv
Close Banner
Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Cheesecake Brownies

Ingredients

  • Brownie Batter:
  • 1 cup (250 mL) butter, melted
  • 3/4 cup (175 mL) sugar
  • 3/4 cup (175 mL) packed brown sugar
  • 3/4 cup (175 mL) unsweetened cocoa powder
  • 3 eggs
  • 1 cup (250 mL) Robin Hood Original All Purpose Flour
  • 1 - 1/2 tsp (7 mL) baking powder
  • 2 tsp (10 mL) vanilla extract
  • Cheesecake Batter:
  • 1 lb (454 g) cream cheese, softened
  • 1 cup (250 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 2 eggs

Directions

1.  Preheat oven to 350°F (180°C). Grease and line a 9” x 13” (3 L) baking dish with parchment paper, overlapping 2 sides for easy removal.

2.  Brownie batter: Combine melted butter, sugars and cocoa powder in a large mixing bowl.  Using a hand held whisk, beat eggs in one at a time. Stir in flour, baking powder and vanilla. Set aside.

3.  Cheesecake Batter: Beat cream cheese in a separate large bowl until smooth. Add sugar, vanilla and eggs and continue beating until smooth.

4.  Reserve 1 cup (250 mL) brownie batter. Spread remaining batter into prepared pan.  Pour cream cheese filling over brownie layer. Drop spoonfuls of reserved brownie batter on top of cream cheese batter. Run a knife or wooden skewer back and forth to create a marble effect.

5.  Bake in preheated oven for 30 to 35 minutes. Centre of brownies should still be a bit jiggly.  Cool on a wire rack in pan. Cover and refrigerate until firm, about 3 hours or overnight. Store in the refrigerator or in an airtight container in freezer.

Back to Fresh Solutions

Related Recipes

Cheesecake Brownies

WK45_TADS-Holiday-Baking_1560x440_18

Ingredients

  • Brownie Batter:
  • 1 cup (250 mL) butter, melted
  • 3/4 cup (175 mL) sugar
  • 3/4 cup (175 mL) packed brown sugar
  • 3/4 cup (175 mL) unsweetened cocoa powder
  • 3 eggs
  • 1 cup (250 mL) Robin Hood Original All Purpose Flour
  • 1 - 1/2 tsp (7 mL) baking powder
  • 2 tsp (10 mL) vanilla extract
  • Cheesecake Batter:
  • 1 lb (454 g) cream cheese, softened
  • 1 cup (250 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 2 eggs

Directions

1.  Preheat oven to 350°F (180°C). Grease and line a 9” x 13” (3 L) baking dish with parchment paper, overlapping 2 sides for easy removal.

2.  Brownie batter: Combine melted butter, sugars and cocoa powder in a large mixing bowl.  Using a hand held whisk, beat eggs in one at a time. Stir in flour, baking powder and vanilla. Set aside.

3.  Cheesecake Batter: Beat cream cheese in a separate large bowl until smooth. Add sugar, vanilla and eggs and continue beating until smooth.

4.  Reserve 1 cup (250 mL) brownie batter. Spread remaining batter into prepared pan.  Pour cream cheese filling over brownie layer. Drop spoonfuls of reserved brownie batter on top of cream cheese batter. Run a knife or wooden skewer back and forth to create a marble effect.

5.  Bake in preheated oven for 30 to 35 minutes. Centre of brownies should still be a bit jiggly.  Cool on a wire rack in pan. Cover and refrigerate until firm, about 3 hours or overnight. Store in the refrigerator or in an airtight container in freezer.