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.

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Cappuccino Cheesecake Brownies

Incredibly moist brownies with a delicious layer of cappuccino cheesecake.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 25

Ingredients

Brownies

• 1 package Pillsbury Mocha Fudge Brownie Mix
• ½ cup oil
• ¼ cup water
• 2 large eggs

Cheesecake layer

• 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

Instructions

Brownies

• Heat oven to 350°F.    Coat 9” x 13” pan with non-stick cooking spray.
• Prepare brownie mix according to the package directions using the oil, water, and 2 eggs.  Spread brownie batter evenly into prepared pan.

Cheesecake layer

• Beat cream cheese, butter, cornstarch, and ¼ teaspoon cinnamon in a medium bowl mix mixer on medium speed until fluffy.
• Add sweetened condensed milk, 1 egg, and vanilla.  Beat until smooth.
• Pour evenly over the brownie batter.
• Sprinkle with remaining ½ teaspoon cinnamon.
• Bake
• 45 – 55 minutes or until top is lightly browned and filling is set in the center. Cool completely in pan on a wire rack.
• 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.
• Cut corner off bag and drizzle chocolate over brownies.

Notes

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.