Monday, November 17

Good Eating Monday: Italian Cheesecake Brownies

With the holidays coming, maybe you'd like to try a new sweet treat?
Today I'm sharing one of my favorite baked goodies:
Italian Cheesecake Brownies! 
Italian Cheesecake Brownie
This easy recipe starts with a box of family size brownies for a 13x9 pan!  Then you just top it with a ricotta-egg mixture, marble it into the brownie, bake and, voila, a brownie delight your friends & family will rave over!
The young military guys from our Bible study gobble these things up!
The picture is what they look like when done.

1 container (15oz) Ricotta Cheese (regular, lite or fat-free)
1/2 cup sugar (white, Sugar in the Raw or coconut sugar)
2 eggs
1 Tablespoon cornstarch
1 teaspoon vanilla
1 box of "family size" brownies for 13x9 pan (which will take 2 more eggs plus oil & water.)

Heat oven to 350 degrees. Line a 13x9 inch baking pan with foil; spray with cooking oil spray.

Beat ricotta cheese, sugar, eggs, cornstarch & vanilla together until smooth.

Prepare the brownie mix according to directions, then spread 2/3 of that mixture into the foil lined & oil pan, reserving 1/3 for later use. Now spread the cheese mixture over the brownie batter. Last, drop remaining 1/3 of brownie mixture by spoonfuls over top of the cheese. Then with a table knife, cut through the batter in several directions to marbleize the cheese with brownie mix.

Bake 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan, then cut into squares. Refrigerate until ready to serve. Makes 24 brownies.
Yum, yum, yum.  Rich and delicious.
This is a great brownie to take to those holiday finger-food parties!
But they do need refrigeration when not being served, because of the ricotta topping!
Eat up, me hearties, yo-ho!

1 comment:

Spazington said...

These look delicious!

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