Semi-Homemade Cheesecake Fudge Brownies

posted by Andrea | 10/29/2013

cheesecake fudge brownies

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

{print recipe}

Makes one 9″ x 13″ pan of brownies.

INGREDIENTS:

  • 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

extra ingredients

DIRECTIONS:

  1. Preheat oven to 350*F.
  2. Grease a 9″ x 13″ baking pan and set aside.
  3. In a medium bowl, mix brownie mix as directed on the back of the package. Add optional chocolate chips or nuts and set aside.
  4. In a small bowl, mix egg, cream cheese, sugar, and flour until smooth (this works best with a hand mixer — not a spoon)
  5. Pour a little more than HALF of the brownie batter into the baking pan.
  6. Pour all the cream cheese mixture over the brownie batter
  7. Pour remaining brownie batter over the cream cheese mixture
  8. Run a table knife back and forth, up and down, and swirl it around for a few minutes to achieve the marbled effect.**
  9. Bake in preheated oven for 25-32 minutes or until center is set (It will take longer than what the basic brownie mix says)
  10. 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)

Monster Brownies

Brownie Cookie Bars

My most favorite “From a Box” Bundt Cake

Almond Pound Cake (no one will ever guess this is from a box!)

Pecan Lemon Bars (yes, they start with refrigerated cookie dough)

Resse’s Peanut Butter Cup Cookies

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!

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What are some of your favorite semi-homemade recipes?

Visit my virtual recipe box for more simple, delicious, family friendly recipes!

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10 comments

  1. Five4fivemeals

    10/29/2013

    These sound perfect for all those Christmas parties! I like making brownies from cake mix.

    [Reply]

  2. Irina

    10/29/2013

    Wow, I am SO making this! Thanks for sharing!

    [Reply]

  3. Plateful of Publix

    10/29/2013

    This looks like a delicious and simple recipes to make for family and friends. Thanks for sharing and I hope you have a great day!

    [Reply]

  4. Carrie

    10/29/2013

    If anyone is a Ohio State Buckeye Fan, these can be made in a cupcake/muffin tin. Just put the brownie mixture in the individual tins and add a dollop of cheesecake mixture in the center. It looks like a Buckeye!
    I have also added chopped strawberries to the cheesecake mixture. This has a similar taste to Chocolate Covered Strawberries.

    [Reply]

  5. Diane R

    10/29/2013

    These look and sound SO good. Not beong a baker, I have a question re: the cream cheese.

    Is that three 6oz pkgs? I thought crm cheese came on 8oz pkgs. – hane no idea what this measurement is. Help please and thank you.

    [Reply]

    Andrea Reply:

    3-6 oz. just means anywhere between 3 to 6 ounces of cream cheese will work for this recipe. As you can hopefully tell in the picture, I’m using roughly a 1/2 block of cream cheese — which would be around 4 ounces :)

    [Reply]

  6. Stel

    11/02/2013

    I made these for my boys who sadly didn’t like it, but when my husband arrived home, he finished the whole batch! And asked that I would please make it again as it is absolutely the best he’s ever tasted :-)

    As we’re metric, I didn’t even convert, just used the whole tub of cream cheese (possibly bit more than a cup…more of a mug…
    And I thought to try it out with cottage cheese instead of cream cheese. We like a contrast in tastes :-)

    [Reply]

  7. barbg

    12/19/2013

    SO GLAD someone asked about the cream cheese as i was going to add too much cheese. making this now and thank you so much.

    [Reply]

  8. Abbey

    03/13/2014

    Okay, so I know with cream cheese technically this should be refrigerated… But these look delicious and I really want to make them for an overnight get-away with my mom friends this weekend! Anybody think they would be okay? With our weather I suppose I could leave them in the car for most of the time and they would stay “refrigerated.”

    [Reply]

    Andrea Reply:

    I think it would be totally fine in the car for a night Abbey. Go for it — and hope you love the recipe :)

    [Reply]