Cheesecake Brownies

A chewy oat base, creamy filling, and dense chocolate topper add up to the ultimate bar cookie. For a satiny finish, spread the fudge frosting on with a warm metal spatula.


Cheesecake Brownies

by 7  people


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Servings: 32
Yield: Makes 32 brownies
Prep Time: 40 mins
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Ingredients
  • 1   cup 
    quick-cooking rolled oats
  • 1/2  cup 
    all-purpose flour
  • 1/2  cup 
    packed brown sugar
  • 1/4  teaspoon 
    baking soda
  • 1/4  teaspoon 
    salt
  • 6   tablespoons 
    butter, melted
  • 1  3  ounce package 
    cream cheese, softened
  • 1   
    egg yolk
  • 1   cup 
    granulated sugar
  • 10   
    miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped
  • 1/4  cup 
    butter, melted
  • 1   ounce 
    unsweetened chocolate, melted and cooled
  • 1/2  teaspoon 
    vanilla
  • 1   
    egg
  • 2/3  cup 
    all-purpose flour
  • 1/4  teaspoon 
    baking powder
  • 1/4  teaspoon 
    salt
  • 1/4  cup 
    milk
  • 1   cup 
    purchased chocolate fudge frosting
Directions
1.
Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish. Bake for 10 minutes.
2.
Meanwhile, for cheesecake layer. In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.
3.
In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg. In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.
4.
Cool in pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars. Makes 32 bars.
Make Ahead Tip
  • To Bake Ahead: Bake as directed; do not cut into bars. Cover pan; chill for up to 2 days.
Tip
  • Test Kitchen Tip: For a satiny finish, spread the fudge frosting on with a warm metal spatula.
Nutrition information
Per Serving: cal. (kcal) 162, Fat, total (g) 8, chol. (mg) 26, sat. fat (g) 4, carb. (g) 22, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 2, vit. A (IU) 146, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, Cobalamin (Vit. B12) (g) 0, sodium (mg) 113, Potassium (mg) 59, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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