Oh, yummy! So many ladies loved these brownies that I served this weekend at the Patriotic Crop (I added red, white and blue sprinkles on top to make them patriotic) so I decided that this could be our recipe this week for "Treats for our Troops"! To be fair and keep your expectations where they belong, I didn't add the icing on these. It was just too messy! But, I promise, there are awesome (and your mid-section won't miss the calories from the icing anyway!)
Remember-all proceeds from these sales go straight to The Wounded Warrior Project! These will be bagged one per bag and be $1.00 per bag (but we're glad to accept more for our fundraiser if you think they're worth it!)
Cheesecake Brownies
1 package fudge brownie mix (for 13x9 inch pan) and ingredients call for on box
6 oz cream cheese, softened
6 T butter, softened
1/2 c. sugar
2 T all purpose flour
1 tsp vanilla extract
2 eggs, lightly beaten
1 can chocolate frosting (remember, I didn't add that to those in the store this week!)
1. Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9 inch baking dish; set aside.
2. In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
3. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack. Spread frosting over brownies!
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