Yesterday I decided we need to have a treat in the house. It had been a while since the last baked goodies disappeared, and I do love to have a little nibble of something sweet after dinner. I don’t keep sweets around all the time, too much of a good thing ……. well you know.
Luckily I do have a few outlets to move some of the products that I make to write about other than eating them all myself. I usually deliver some treats to my parents (Dad has a powerful sweet tooth) and the caregivers at the Colorado State Veterans Nursing Home where they live. I share with the neighbors next door, or my partner Kelly takes some to the office. It’s kind of humorous that often when we are looking for a bite of something after dinner there is nothing, because I have sent it all out of the house to avoid having more than either of us need.
But anyway yesterday I wanted to make something, but something easy that would not require all day or hours of clean up. While I love baking from scratch, I also am realistic enough to know that there is not always time or energy for that, and there are some very good mixes on the market. I have taken to picking up a mix or two when I see a good sale, just to have around for times like these. As I was reading the back of the box I notice a “recipe idea” panel near the bottom for Cappuccino Cheesecake Brownies. Now this looked like something I had better try, and I am glad I did. I made a few modifications (of course), and baked them in a smaller pan than the recipe called for so they would be a bit taller. After cutting into them and sampling, I distributed the majority of them immediately to avoid the otherwise inevitable. We will still have a few bites for ourselves, and I managed to bring a few smiles to others along the way ….. that is dessert enough for me.
- 1 package Pillsbury Mocha Fudge Brownie Mix
- ½ cup oil
- ¼ cup water
- 2 large eggs
- 1 8 ounce package cream cheese
- 2 Tablespoons butter softened
- 1 Tablespoon cornstarch
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon divided
- 1 14 ounce can sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 Tablespoons dark chocolate chips melted for drizzling
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Heat oven to 350°F. Coat 9” x 13” pan with non-stick cooking spray.
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Prepare brownie mix according to the package directions using the oil, water, and 2 eggs. Spread brownie batter evenly into prepared pan.
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Beat cream cheese, butter, cornstarch, and ¼ teaspoon cinnamon in a medium bowl mix mixer on medium speed until fluffy.
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Add sweetened condensed milk, 1 egg, and vanilla. Beat until smooth.
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Pour evenly over the brownie batter.
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Sprinkle with remaining ½ teaspoon cinnamon.
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Bake
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45 – 55 minutes or until top is lightly browned and filling is set in the center. Cool completely in pan on a wire rack.
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Place 2 – 3 tablespoon of chocolate chips or frosting in a resealable plastic bag. Microwave on high for 10 seconds at a time until chocolate is melted.
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Cut corner off bag and drizzle chocolate over brownies.
I prepared these brownies in a 9″ x 9″ pan to get a bit more height. This did require a longer baking time. This recipe describes using a 9″ x 13″ pan. If you use a smaller pan adjust your cooking time. Test with a toothpick.
I put 1/4 cup espresso in my brownie mix instead of water. Oh.My.Yum. I also topped with a Sour Cream Ganache. Beautiful.
Both sound like great ideas Laurel. Thanks for sharing!
Am I missing the cappuccino part? Did you add coffee, grounds or flavoring?
There is no coffee added. I believe the name comes from the color of the top which looks like a frothy cup, and also from the flavors of the cinnamon and nutmeg with the chocolate and cream cheese create. The combination gives an overall taste of cappuccino to this dessert.
There is instant coffee in the mocha fudge brownie mix. Can’t wait to make these!
Thanks for that info Beth! and they are REALLY good.
Hello! Just wondering how long did you bake your cappuccino cheesecake brownies with a 9×9 inch pan? /Hannah
Hannah, they took about 8 minutes longer to bake. But I should also tell you, I adjusted the recipe for high altitude by adding more flour to the mix, and used a glass baking pan. Both of these things effected my cooking time. If you use a smaller pan, be sure the center is completely set, and test with a toothpick. Remember ovens do vary as well. Let me know if you decide to give them a go. Would love to hear how you like them.