• Cooking Time:
  • Servings:
  • Preparation Time:



  • ½ cup dark corn syrup
  • ½ cup butter
  • 6 (1 oz.) semi-sweet baking squares
  • ¾ cup sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1 cup walnuts (optional)
  • 1 cup pecans (optional) If you’re really from Louisiana you’ll use the pecans!
  • Cheesecake
  • 1 (8oz.) pkg. cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • Glaze


  • Brownie batter:
  • Preheat oven to 350 deg. Grease a 9x13 glass baking dish with Wilton’s Cake Release. In a large saucepan over low heat, melt corn syrup, butter and chocolate stirring until melted.
  • In a large mixing bowl add sugar, flour, eggs and vanilla. Add chocolate mixture to the ingredients in the mixing bowl. Mix until just blended. Be careful not to overmix. Pour evenly into baking dish.
  • Cheesecake
  • Beat cream cheese with electric mixer until softened. Add sugar and beat until well blended. Add egg and vanilla. Mix until just blended. Pour cream cheese mixture over brownie batter. Cut through the batter several times with a knife for a marbling effect.
  • Bake at 350 deg for 20-25 minutes or until brownies start to separate from the sides and a toothpick inserted in the center comes out clean.
  • Spread glaze on warm brownies. Cool in pan. Cut into squares with plastic knife.

Categories: Dessert 
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