Tuesday, April 15, 2014

Toasted Marshmallow Cheesecake Brownies

I can't resist cheesecake and this was divine! Jenna took most of these with her to OKC, which was a good thing for me!

Toasted Marshmallow Cheesecake Brownieshttp://insidebrucrewlife.com

Yield: 24 cheesecake brownies

4 cups graham cracker crumbs
10 Tablespoons butter, melted
1 brownie mix (for a 9x13 pan) + ingredients from back of box directions
2 packages cream cheese (8 oz. each)
1/2 cup sugar
1/4 cup sour cream
2 eggs
1 cup marshmallow cream
3 cups mini marshmallows, toasted
1 cup chocolate chips
Cool Whip
Hershey candy bars for decoration

Combine the graham cracker crumbs and butter. Press firmly into the bottom of a 9x13 pan that has been sprayed with non stick spray. Set aside.
Make the brownie mix according to the back of the box following the 2 egg directions. Gently pour onto the graham cracker crust. Set aside.
Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the sour cream, eggs, and marshmallow cream and beat again until creamy. Set aside.
Line a baking sheet with parchment paper. Place the mini marshmallows on the parchment paper. Turn your oven on to broil. Place the pan in the oven for 1 minute. Watch carefully because the marshmallows will burn very easily. You want them to be dark and toasty.
Use a spatula and scrape the marshmallows into the cheesecake batter. Beat again until thoroughly mixed. Gently spoon the cheesecake onto the brownie batter. Sprinkle with chocolate chips. Bake at 350* for 45-50 minutes. Let cool. Cut into 24 brownies. Keep refrigerated. Top with Cool Whip and Hershey bars when serving.

Notes(original posters')

I used the Hershey baking melts on top of my cheesecake layer. I recommend using chocolate chips instead.
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