Yesterday I decided we need to have a treat in the house. It had been a while since the last baked goodies disappeared, and I do love to have a little nibble of something sweet after dinner. I don’t keep sweets around all the time, too much of a good thing ……. well you know.
Luckily I do have a few outlets to move some of the products that I make to write about other than eating them all myself. I usually deliver some treats to my parents (Dad has a powerful sweet tooth) and the caregivers at the Colorado State Veterans Nursing Home where they live. I share with the neighbors next door, or my partner Kelly takes some to the office. It’s kind of humorous that often when we are looking for a bite of something after dinner there is nothing, because I have sent it all out of the house to avoid having more than either of us need.
But anyway yesterday I wanted to make something, but something easy that would not require all day or hours of clean up. While I love baking from scratch, I also am realistic enough to know that there is not always time or energy for that, and there are some very good mixes on the market. I have taken to picking up a mix or two when I see a good sale, just to have around for times like these. As I was reading the back of the box I notice a “recipe idea” panel near the bottom for Cappuccino Cheesecake Brownies. Now this looked like something I had better try, and I am glad I did. I made a few modifications (of course), and baked them in a smaller pan than the recipe called for so they would be a bit taller. After cutting into them and sampling, I distributed the majority of them immediately to avoid the otherwise inevitable. We will still have a few bites for ourselves, and I managed to bring a few smiles to others along the way ….. that is dessert enough for me.
To prepare Cappuccino Cheesecake Brownies:
Cooks note: I prepared these brownies in a 9″ x 9″ pan to get a bit more height. This did require a longer baking time. The recipe below describes using a 9″ x 13″ pan. If you use a smaller pan adjust your cooking time. Test with a toothpick for doneness.
- 1 package (19.5 oz.) Pillsbury Mocha Fudge Brownie Mix
- ½ cup oil
- ¼ cup water
- 3 large eggs, divided
- 1 (8 oz.) package cream cheese
- 2 tablespoons butter, softened
- 1 tablespoon cornstarch
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon, divided
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 tablespoons dark chocolate chips or canned fudge frosting, melted for drizzling
Heat oven to 350°F. Coat 9” x 13” pan with non-stick cooking spray. Prepare brownie mix according to the package directions using the oil, water, and 2 eggs. Spread brownie batter evenly into prepared pan.
Beat cream cheese, butter, cornstarch, and ¼ teaspoon cinnamon in a medium bowl mix mixer on medium speed until fluffy. Add sweetened condensed milk, 1 egg, and vanilla. Beat until smooth. Pour evenly over the brownie batter. Sprinkle with remaining ½ teaspoon cinnamon.
Bake 48 – 52 minutes or until top is lightly browned and filling is set in the center. Cool completely in pan on a wire rack. Place 2 – 3 tablespoon of chocolate chips or frosting in a resealable plastic bag. Microwave on high for 10 seconds at a time until chocolate is melted. Cut corner off bag and drizzle frosting over brownies.