Semi-Homemade Cheesecake Fudge Browniesposted by Andrea | 10/29/2013
As I’m sure many of you know, I’m a big fan of semi-homemade meals and baked goods. These recipes usually take a fraction of the time and effort of 100% from scratch recipes, but they taste SOOOOOO much better than straight “from-a-box” or other prepackaged foods.
The brownie recipe I’m sharing with you today is no exception. In fact, EVERY time I make this recipe for a party, snack, or even just to have at home, people ask for the recipe — and they almost never believe me when I say it all starts with a basic boxed brownie mix.
I even had Dave fooled the first time I made them!
Recipe for Semi-Homemade Cheesecake Fudge Brownies
Makes one 9″ x 13″ pan of brownies.
- 1 Boxed Brownie mix (for a 9″ x 13″ pan)
- All ingredients called for on the brownie mix (eggs, oil, water, etc.)
- 1 c. chocolate chips (optional)
- 1 c. nuts (optional)
- 1 egg
- 3-6 oz. cream cheese; softened
- 1/4 c. granulated sugar
- 2 T. all purpose flour
- Preheat oven to 350*F.
- Grease a 9″ x 13″ baking pan and set aside.
- In a medium bowl, mix brownie mix as directed on the back of the package. Add optional chocolate chips or nuts and set aside.
- In a small bowl, mix egg, cream cheese, sugar, and flour until smooth (this works best with a hand mixer — not a spoon)
- Pour a little more than HALF of the brownie batter into the baking pan.
- Pour all the cream cheese mixture over the brownie batter
- Pour remaining brownie batter over the cream cheese mixture
- Run a table knife back and forth, up and down, and swirl it around for a few minutes to achieve the marbled effect.**
- Bake in preheated oven for 25-32 minutes or until center is set (It will take longer than what the basic brownie mix says)
- Let cool completely and store covered in the refrigerator.
**NOTE: You definitely don’t have to swirl the brownies — they will still taste amazing either way, it’s just a nice visual effect
You can make these brownies a couple days ahead and just keep them refrigerated, or you can make them months ahead, pop them in the freezer, and bring them to your next holiday party — or just save them for your next chocolate / cheesecake fix.
These brownies are honestly SO good that by the time they are cooled and ready for pictures, the pan is usually 1/2 eaten… thankfully, I’m not a fancy-photography food blog
I think you get the idea — they are delicious!
Want more semi-homemade dessert recipes?
Here are a few of my favorites!
Monster Cookies (seriously SO simple)
Almond Pound Cake (no one will ever guess this is from a box!)
Pecan Lemon Bars (yes, they start with refrigerated cookie dough)
One more link to a lovely holiday platter of goodies I made 2 years ago with almost all semi-homemade treats.
And if you’re wondering, ALL of the recipes above can easily be made ahead in large quantities and frozen for later!
What are some of your favorite semi-homemade recipes?
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- Labels:: dessert