Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Brownie Cheesecake Bars
1 cup flour
3/4 tsp baking powder
1/4 tsp salt
3/4 cup butter
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
3 eggs
3 tsp vanilla, divided
1 cup chopped nuts
1 package cream cheese, softened
2 tbsp butter
1 tbsp corn starch
1 can eagle brand sweetened condensed milk
2 squares sweet chocolate, melted
Preheat oven to 350. Mix together flour, baking powder and salt. Melt 3/4 cup
butter in large saucepan. Remove from heat.
Stir in cocoa. Blend in sugar, 2 of the eggs and 2 tsp of the vanilla. Blend in
dry ingredients.
Stir in nuts if desired. Spread in a greased 13x9 inch baking pan.
In a small bowl, beat cream cheese, 2 tbsp butter and corn starch until fluffy.
Gradually beat in eagle brand and remaining egg and 1 tsp vanilla. Pour evenly
over brownie batter. Bake 40 min or until lightly browned.
Cool. Drizzle with melted chocolate. Chill. Cut into bars.
