CHEESECAKE BROWNIES

 

  • Cooking Time: 40-45
  • Servings: 32
  • Preparation Time: 35

Ingredients

  • 1 cup quick-cooking rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, melted
  • 1 3-ounce package cream cheese, softened
  • 1 egg yolk
  • 1 cup granulated sugar
  • 10 miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped
  • 1/4 cup butter, melted
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 cup purchased chocolate fudge frosting

Directions

  • Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish.
  • Bake for 10 minutes.
  • Meanwhile, for cheesecake layer: In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.
  • In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg.
  • In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer.
  • Bake for 30 to 35 minutes or until top springs back when lightly touched.
  • Cool in pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars.

Notes

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