Brownie cheesecake bars
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Lisa Howard (DJTW74A) | ||
| 1½ | cup | All-purpose flour |
| 1½ | cup | Sugar |
| ⅔ | cup | Butter or margarine; melted |
| ⅔ | cup | Cocoa |
| 3 | Eggs; divided | |
| ½ | cup | Milk |
| 3 | teaspoons | Vanilla extract; divided |
| ½ | teaspoon | Baking powder |
| 1 | cup | Chopped Nuts; optional |
| 1 | pack | (8 oz)cream cheese; soft |
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Cornstarch |
| 1 | can | (14 oz)Sweetened condensed |
| Milk | ||
Directions
Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp.
vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.