cherry cheesecake brownies Something Vegan
RECIPE
3/4 cup organic sugar
1/2 cup water
1/3 cup neutral oil
1 tsp. vanilla extract
1 1/2 cup all-purpose flour
1/2 cup vegan chocolate chips, melted
1/3 cup unsweetened cocoa powder (I used half black cocoa powder, and half regular)
1 tsp. baking powder
1/2 tsp. salt
8 oz. plain vegan cream cheese
1/4 cup organic sugar
2 Tbsp. non-dairy milk
1/4 tsp. vanilla extract
1 1/4 cup vegan cherry pie filling
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add sugar, water, oil, and vanilla. Stir well. Add flour, melted chocolate, cocoa powder, baking powder, and salt. Stir until smooth, and set to the side. To another bowl, add vegan cream cheese, sugar, non-dairy milk, and vanilla. Stir until smooth. Pour the brownie batter into a greased 9x9-inch baking pan, and spread evenly. Top with the cream cheese mixture, and spread smooth. Spoon cherry pie filling on top. Swirl the cream cheese and cherries together. Bake 40-45 minutes (the topping will still be a little jiggly, but a toothpick should come out without brownie on it). Let it cool completely before slicing—several hours.
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Chocolate Cherry Cheesecake Brownies
Chocolate Cherry Cheesecake Brownies are absolutely delicious! {Recipe Below} Made with a Ghirardelli Brownie Mix, Paradise Glacé Cherries and Philadelphia Cream Cheese. This recipe is easy, delicious and economical too. Brownies are a favorite of mine and chocolate cherry cheesecake brownies are at the top of my favorite list. #easyrecipe #turnips2tangerines #myyoutuberecipe #brownies #cherries #creamcheese #cheesecake #easy
#youtubefood #baking #ghirardelli #paradisefruitco
Turnips 2 Tangerines shares recipes and ramblings from my everyday life.
Sweet Tooth ???? Cherry Cake Squares
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Things mentioned in video:
Paradise Fruit
Ghirardelli Brownie Mix
Philadelphia Cream Cheese
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Chocolate Cherry Cheesecake Brownies
1 box brownie mix
water, oil, eggs per box
For the cheesecake layer
1/2 cup sugar
1/2 tsp vanilla extract
8 oz cream cheese, room temperature
1 egg
3 tbsp flour
1 cup chopped glacé cherries
To prepare cheesecake layer.
Cream together the sugar, vanilla and cream cheese.
Beat in the egg, then add the flour and mix until smooth.
Fold in the glacé cherries and set the mixture aside.
Prepare brownie mix according to package directions.
Preheat oven to 350 degrees Lightly grease a 9 x 9-inch baking pan and line with parchment paper.
Pour about 1/2 or a little more of the brownie batter into the prepared pan.
Begin to carefully spoon the cheesecake mixture over the brownie batter, use an offset spatula to smooth it out.
Spoon the rest of the brownie batter on top of the cheesecake batter and smooth the top with an offset spatula or the back of the spoon.
Bake for 45-50 minutes or until the top is well crackled and dry looking and the brownies are starting to shrink back from the sides of the pan.
Cool completely before cutting into cookie bars. Store in an airtight container. Freezer Friendly.
Recipe Inspiration: Rock Recipes
Cheesecake Brownies #Shorts
My Cheesecake Brownies recipe is made with a quick and easy, fudgy, chocolate-chip-studded brownie layer and is topped off with a thick layer of real, rich cheesecake!
Recipe:
Ingredients
Brownies:
12 Tablespoons unsalted butter, cut into 12 pieces (170g)
4 oz semisweet or dark chocolate baking bar¹, coarsely chopped (113g)
½ cup natural unsweetened cocoa powder (50g)
½ teaspoon instant coffee (optional, see note)
1 cup granulated sugar (200g)
½ cup light brown sugar firmly packed (100g)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips (150g), optional
Cheesecake:
16 oz cream cheese, softened, use brick-style full-fat cream cheese only (453g)
½ cup granulated sugar
¼ cup full-fat sour cream (65g)
2 large eggs, lightly beaten
½ teaspoon vanilla extract
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Instructions
Preheat your oven to 350F (175C) and line a 9x9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.
Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
Immediately add cocoa powder and instant coffee (if using) and stir until combined.
Add sugars and stir well.
Add eggs and vanilla extract and stir very well.
Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer:
Cheesecake layer
Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
Stir in sour cream.
Add eggs and vanilla extract and stir until combined.
Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
Return to 350F (175C) oven and bake another 25-28 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
Remove from oven and allow to cool at room temperature until no longer warm. Transfer to refrigerator and chill 3-4 hours before slicing and serving.
Notes
¹Chocolate
You may substitute chocolate chips for the chocolate baking bar. You will not need to chop them.
Instant coffee
This won’t make your brownies taste like coffee so much as it will enhance their rich chocolate flavor.
Chocolate brownie swirl
I don’t love doing a brownie swirl on the surface of my cheesecake brownies. It rarely works well for me, but many people asked me how to do it so: You will simply reserve ¼ cup of brownie batter, then once you’ve layered your cheesecake over the brownies, stir the brownie batter really well (pop it in the microwave for 5 seconds if it’s stiff and not spreadable) and dollop over the cheesecake batter. Use a knife to swirl through the batter and cheesecake. Baking time will not change. I demonstrate this (and my inability to make it look good!) in the video.
Cherry Cheesecake Brownies Recipe ???? Marbled Brownies ???? Tasty Cooking
Cherry Cheesecake Brownies Recipe ???? Marbled Brownies ???? Tasty Cooking
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BROWNIE LAYER :
Unsalted butter - 180 gr.
Dark chocolate - 150 gr.
Eggs - 3 pcs.
Sugar - 70 gr.
All - purpose flour - 200 gr.
Cocoa powder - 2 tbsp.
Baking powder - 2 tsp.
CHEESECAKE LAYER :
Cottage cheese - 450 gr.
Sugar - 140 gr.
Eggs - 3 pcs.
Vanilla extract - 1 tbsp.
Cherry - 300 gr.
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Cherry Cheesecake Brownies | CookWithAgne
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For the brownies:
145g unsalted butter
250g granulated sugar
80g cocoa powder
pinch of salt
1tsp vanilla extract
2 eggs
65g plain flour
For the cheesecake topping:
250g cream cheese
1tsp vanilla extract
1 egg
1/2 cup of sugar
1 cup cherries, quartered and destoned
1/2 cup chocolate chips
Preheat your oven to 175 degrees Celsius and line a square tin with baking paper.
Combine butter, sugar, cocoa powder and salt in a heatproof bowl and set over a pan of simmering water.
Stir the mixture occasionally until the butter is melted. It will look gritty but don’t worry!
Let cool for 3-5 mins and then whisk in the vanilla.
Add in the eggs, one at a time.
Beat in the flour. The batter will be very thick so feel free to use an electric whisk.
pour the batter into the pan.
In a medium bowl, beat the cream cheese, vanilla, egg and sugar until smooth.
Stir in chocolate chips and cherries.
Dollop the mixture on top of the brownie mixture and swirl with a knife or a skewer to get a marbled effect.
Bake for 40-60mins or until the skewer comes out mostly clean (few crumbs are okay, it will result in fudge brownies!)
Let cool completely and serve.
Recipes Using Cake Mixes #24: Cherry Bliss Brownies
These brownies are moist and delicious because of the cream cheese and the cherries. I love Black Forest cake and this tastes a lot like it.
Link to red velvet espresso brownie video:
Link to polka dot cheesecake brownies:
Link to Black Forest Cheesecake:
Found the recipe here:
1 (19.5 oz.) package brownie mix (should say that you should but it in a 9x13pan on the box, not an 8x8 pan) plus the eggs oil and water called for on the brownie mix package.
2 eggs
1/4 cup water
1 (8 oz. or 250g) softened/room temperature cream cheese
5 tablespoons butter, softened
1/3 cup sugar
2 eggs, lightly beaten
2 tablespoons all-purpose flour
3/4 teaspoon vanilla
1 (21 oz.) can Cherry Pie Filling
In a large bowl prepare brownie mix according to package directions, using oil, eggs, and water called for on the box.
Spread batter in a 9x13 greased pan. Set aside.
Beat cream cheese and butter in large bowl until light and fluffy. Add sugar and beat in additional 2 eggs, flour, and vanilla. Drop spoonfuls of the mixture over brownie batter in pan. Use a knife to gently cut through batters to create a marble pattern.
Spoon Cherry Pie Filling over top. Bake for 50 to 60 minutes or until toothpick comes out clean. Cool completely before serving.
Makes 24 Servings.
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My name is Tammy and I live in Northeastern Ontario Canada.
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