CRANBERRY CHEESECAKE BROWNIES

 

  • Cooking Time: 45
  • Servings:
  • Preparation Time:

Ingredients

  • 6 (1 oz.) sq. unsweetened chocolate
  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs, slightly beaten
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. real vanilla
  • Topping:
  • 1 cups unsifted flour
  • 3/4 cups instant rolled oats
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened
  • Cream Cheese Mixture:
  • 8 ounces cream cheese
  • 1 can sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 can whole berry cranberry sauce
  • 1 Tbsp brown sugar
  • 2 Tbsp cornstarch

Directions

  • Preheat oven to 350 degrees.
  • Spray a 13 x 9 inch baking pan with non-stick spray.
  • Melt chocolate squares over double boiler until melted.
  • Combine butter, sugar and eggs; mix until well blended.
  • Set aside.
  • Add chocolate and mix well.
  • Combine flour, baking powder, salt,; add to chocolate mixture, mixing well.
  • Stir in vanilla.
  • Spread into pan.
  • Topping:
  • Combine flour, rolled oats, brown sugar, and butter, mixing until crumbly.
  • Set crumb mixture aside for later use.
  • Cream Cheese Mixture: In a medium bowl, beat cream cheese until smooth.
  • Add sweetened condensed milk and lemon juice, whipping until completely combined.
  • Pour evenly over brownie mixture.
  • Scoop whole berry cranberry sauce into a bowl, stirring gently with a fork to break up the jelly. Add brown sugar and cornstarch.
  • Mix until combined.
  • Drop cranberry mixture by spoonfuls over the cream cheese layer.
  • Run butter knife through these two layers to get a marbled effect.
  • Sprinkle top with crumb mixture.
  • Bake 45 minutes, until top is golden brown.
  • Cool completely before cutting.
  • I like mine refrigerated before serving.

Notes

Categories: Brownie  Dessert  Mixer  Oven  Refrigerator  Stove 

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