Cappuccino Cheesecake Brownies

By christoph

Sinfully delicious! A rich layer of cheesecake tops this gooey brownie to create an irresistible treat.

Ingredients

• 1 package (19.5 oz.) Pillsbury Mocha Fudge Brownie Mix
• 1/2 cup oil
• 1/4 cup water
• 3 large eggs, divided
• 1 (8 oz.) package cream cheese
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1/4 teaspoon nutmeg
• 3/4 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

Details

Preparation time 20mins
Cooking time 75mins
Adapted from jamesandeverett.com

Preparation

Step 1

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.