Delicious but not bowl-you-over sweet. The cheesecake addition cuts the sweetness down. I am grabbing ingredients out of my pantry and using them up to gain more space. What a great way to go! =o)
Chocolate Fudge Cheesecake Brownies With Nutella Frosting And Pecans
4 (1-ounce) squares unsweetened chocolate (Bakers is good)
1 c. butter
2 1/2 c. sugar... See More
1 T. vanilla
1/8 t. salt
1 c. all-purpose flour
1 (8-oz.) pkg cream cheese, softened
1/2 c. sugar
1 lrg egg
1 t. vanilla
1/4 c. all-purpose flour
1/2 of a 13-oz jar Nutella (stir oils up before spreading)
1/2 c. toasted and crushed pecans
Directions for Brownie Base:
Preheat oven to 350.
Melt Unsweeted chocolate and butter in a bowl over simmering water.
Take mixture off heat and stir in sugar until well mixed.
Add eggs, vanilla and salt and beat well.
Fold in flour and mix just until smooth.
Pour into prepared pan and set aside.
Beat cream cheese and sugar in a mixing bowl.
Add egg and vanilla and mix until smooth.
Add flour; mix until just blended.
Place spoonfuls of cream cheese batter on brownies. Swirl cream cheese mixture into brownie base mixture, using a butter knife.
Bake 35 to 40 minutes or until a toothpick or knive inserted in center comes out clean. NOW, while brownies are still warm BUT not hot; spread on the Nutella like a frosting And spread your crushed pecans overall. YUMMY! I chill mine in the refrigerator before cutting
Nutella Crisps With Caramel Surprise
1 1/2 c. unsalted butter - softened
1 1/4 c. Nutella
1 c. granulated sugar
1 1/2 c. brown sugar - packed
4 1/4 c. all-purpose flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
10 oz box Milk Duds
1/2 c. granulated sugar for coating
Cream together butter, Nutella, granulated and brown sugar until light and fluffy. Gradually beat in the eggs, one at a time.
In a separate bowl, combine the dry ingredients - flour, baking soda, baking powder and salt. Gradually add to the butter and sugar mixture. Cover dough and refrigerate for at least an hour.
Preheat oven to 350.
Use Tablespoon of dough and make a ball. Insert a Milk Dud into center. Roll in granulated sugar. Place on ungreased cookie sheet; bake for 9 to 10 minutes.
Refrigerate dough between baking periods or the dough will get to sticky to work with. Do NOT overbake. You want soft and chewy cookies.