Reese's Pieces Cheesecake Brownies

Yes - you read that title correctly.  And yes, you are salivating on your keyboard.

These hybrid brownie-cheesecake thingys are decadent and rich and totally diet busting.  But they're oh so worth it.  I spotted this recipe on, you guess it, Pinterest, and knew I had to find an excuse to make them.

My excuse - a Sunday afternoon and a baby who graced me with a 2 hour nap.  Perfect!

They take a little bit of time as the layers firm up but they are really super easy to make.  So easy that I may have to make them again in the future (darn!).

Enjoy!

Reese's Pieces Cheesecake Brownies
(adapted from Pip & Ebby)

1 - 19.5-oz. box chocolate fudge brownie mix
1-  8-oz. package cream cheese, softened
1 - 14-oz. can sweetened condensed milk
1 cup creamy peanut butter
12 oz. Reese’s Pieces candy
2 cups semi sweet chocolate chips
1/4 cup heavy whipping cream

Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray.
Prepare the brownie mix according to package directions. Spread the batter in pan and set aside. In a large bowl, beat cream cheese with hand-held mixer until fluffy. Add condensed milk and peanut butter and beat until smooth. Spoon the mixture over the batter. Spread evenly.
Sprinkle Reese's Pieces candies over the cheesecake layer.
Bake for 40 minutes or until cheesecake layer is set and edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.
In a double boiler, melt the chocolate chips and cream together, stirring constantly.
Spread over cheesecake layer.
Allow top chocolate layer to harden before slicing. Store covered in the refrigerator.

chocolate + peanut butter + cheesecake = heaven!!

I was browsing through my Kraft Food & Family magazine yesterday and came acorss a recipe for Peanut Butter Cheesecake Brownie Babies. Just the name makes me salivate!! They were super easy to make and totally a crowd pleaser! I omitted the cool whip, vanilla extract, and cherry topping and I honestly don't think they need it at all.

Enjoy!

Peanut Butter Brownie Babies

Adapted from: Kraft Food & Family Magazine (March 2009)



Ingredients:

1 pkg brownie mix (and the ingredients required to prepare brownie batter as indicated on the box)

8 oz. cream cheese

1/3 cup sugar

1 egg

1/4 cup peanut butter

Directions:

Heat oven to 350.

Prepare brownie mix as indicated on the box and divide into 18-20 cupcake liners.

Beat cream cheese, sugar, egg, and peanut butter until blended.

Spoon by rounded tablespoon into the center of each cupcake liner and press lightly into the batter.

Bake 30 minutes or until centers are set.

Blondies... or brownies?

So I came across this recipe for Cinnamon Toast Blondies on Robin's blog and knew I would have to make it ASAP. Mr. Tana-Licious is seriously obsessed with anything that his cinnamon in it! So much so that I'm currently concocting a cinnamon cake recipe to make for his birthday... but I digress!

I decided to make these blondies for dinner tonight at my future in-law's. As I'm making them, I'm noticing that the color isn't so much blonde, as it is brunette. Hmmm, only thing I can attribute this to is that I used a dark brown sugar... maybe Robin used a light brown sugar? Not to worry avid tana-licious blog reader's, I will find out and let you know! (NOTE: I was right... Robin used light brown sugar... but as you can see, the dark worked well too!)

In any event, these blondies/ brownies are AMAZING. I just cut them to plate and they are still a bit warm but mmm, delicious! It tastes just like cinnamon toast!

Enjoy :)

PS: Last night was night # 1 of the Wilton Cake class that I'm taking with my Mom, future mother in law and my matron of honor! I plan to bring my camera next week to catch a bit of the insanity! I must say, I want to go buy EVERYTHING that has label that says "Wilton" or "cake". 'Hi, I'm Tana and I have a serious baking obsession!"

Cinnamon Toast Brownies (I'm calling them brownies... you can call them whetever you would like!)



1 c. flour
1/8 tsp. salt
1 tsp. cinnamon
7 tbsp. butter, melted
1 c. brown sugar
1 egg
1 tsp. vanilla
3/4 c. pecans, toasted and chopped

Topping:
2 tsp. sugar
1 tsp. cinnamon


Whisk the flour, salt, and cinnamon together. In a separate bowl, combine the sugar with the melted butter. Stir in the egg and vanilla. Stir in the dry ingredients. Stir in the pecans. Spread batter into a greased 8×8 baking dish.

Mix together the cinnamon and sugar for the topping. Sprinkle this mixture over the batter.

Bake for 20-25 minutes. Don’t over-bake. The brownies may seem underdone, but will set as they cool. Allow to cool before cutting into bars.

Cheesecake & chocolate? A match made in heaven!!

In anticipating of going to my matron of honor's house tomorrow night for some serious Wii playing, I decided that I would bring dessert! I baked off a batch of these yummy cream cheese brownies which are basically cheesecake brownies.

The layer of cream cheese filling on top is soft and gooey and the chocolate brownie is incredibly fudgey and rich. Mmmm, I've found a hit!

I'm thinking that next time I make these, I will swirl the cheesecake layer into the chocolate one for a bit of a swirled look! I guess that means I will be forced into making these again. Darn ;)

Enjoy :)

Cheesecake Brownies



Brownies
1 pkg Duncan Hines® Chocolate Lovers'
Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil

Topping
1 8 oz. pkg cream cheese (softened)
2 eggs
1 lb confectioner's sugar
1 teaspoon vanilla extract

1. Preheat oven to 350. Grease bottom of 13 X 9 pan.
2. Combine all of the brownie ingredients (including fudge packet from mix) and stir with spoon until well blended. Spread into pan.
3. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture.
4. Bake at 350 for 45 minutes or until edges and top are golden brown.
5. Cool completely and the refrigerate until well chilled.