Cheesecake Brownies

So this was the original dessert for the lunch today. I might just be partial but adding cream cheese to anything is a wonderful addition. These are such wonderful tasty treats and I am sad to say that a few got left at my house on accident... I hear it was an accident way to frequently all day from Brayden so I am beginning to forget the real definition of the word. LOL They are not going to last long!

I hate cutting brownies, especially when you are going to serve them to people so I went to the wonderful all answering Internet and found out that you can make brownie bite out of any recipe by just dividing the cooking time in half to the original recipe. It also recommended that cake brownies are a better choice for bite size. Because the directions called for swirling the cream cheese mixture in the brownie mixture I went for a regular size muffin pan but I think that a mini muffin pan would work for normal brownie recipes. I don't think that I will ever make brownies any other way. I love this new trick.

Cheesecake Brownies

This recipe was given to Kelly by a her friend Melanie.

Thanks Melony! I love them.

1 brownie mix
1 ½ packages (8 oz) cream cheese (lite is ok)
1/3 c sugar
1 eggs
2 T milk
½ tsp almond extract or vanilla
1 (6 oz) package chocolate chips (~ 1 c)

Directions

1) Mix brownie mix as directed.
2) Combine cream cheese, 1/3 c sugar, 2 T milk; mix well in bowl. Then add 1 egg and ½ tsp almond extract (or vanilla).
3) Pour brownie mix into greased and floured (can use cocoa instead) jelly roll pan (13x9). Spoon cream cheese mixture on top of chocolate. Cut with knife to make swirls. Sprinkle with chocolate chips. (Here is were I changed and greased muffin pans really well)
4) Bake 375° for 25-30 minutes. (Bites took 15 minutes)