It’s been quite busy today, and if I told you all that happened, you wouldn’t believe me.
Okay, just kidding. But didn’t that sound mysterious and exciting….as if there were more to my day then the usual housewife stuff?
But Wednesday is actually my super busy housewife stuff day so this recipe is getting posted a bit late. The fact that it got made at all is testament to how simple it is — especially if you have a food processor.
Val sent this yesterday. It didn’t sound super exciting, but Val said it was very good and when I looked at the recipe and the technique, I realized it was a bit different than your usual cream cheese filled brownies. For one, the base is kind of a shortbread thing and it has a crumbly streusel topping. Plus, the cream cheese filling is made with cream cheese and condensed milk, which is convenient and kind of different than other cream cheese brownie recipes. Most importantly, these are very tasty and they hold together quite well after being chilled.
Thanks for the recipe, Val and Penzey’s. Below is my version of Val’s version of Penzey’s version of the recipe. The original is in one of their catalogs.
Cocoa Cheesecake Streusel Bars
1 3/4 c flour
1 1/2 c powdered sugar
1/2 c cocoa powder — natural, not dutched
1 c butter — cold (if using unsalted, add 1/4 tsp salt to recipe)
8 ozs cream cheese — softened
14 ozs sweetened condensed milk
1 egg
2 tsps vanilla
1/2 c chopped nuts, optional
Some chocolate chips (about 1/2 cup)
Preheat oven to 350. Line a 13×9 inch pan with non-stick foil or parchment.
Combine flour, sugar, and cocoa in a large bowl and then cut in the butter until crumbly and rather dry. I did this step in the food processor. Magazine says you can do it with hands.
Reserve 2 cups of the mixture for the topping. Press the remaining into the bottom of prepared pan. Bake crust for 15 minutes. Beat cream cheese til fluffy and then gradually beat in condensed milk until smooth. Add egg and vanilla. Pour cream cheese mixture over crust. If using nuts, combine with the 2 cups of reserved chocolate mixture. Sprinkle over cream cheese mixture. Bake 25 minutes until bubbly. Sprinkle chocolate chips over top as soon as you remove from oven. Chill thoroughly. Lift from pan by grasping foil or parchment, then cut into squares.
Makes about 32 squares
Note: You can halve the recipe and make it in an 8 inch square pan. Halve everything, use two tablespoons of egg and cut about 2 minutes of each cook-time listed.
{ 13 comments… read them below or add one }
I halved the recipe too, but I spaced out and put a whole egg in there. oops. this recipe is obviously very forgiving because they turned out fine that way.
Thanks again for sending. I am always looking for ways to use half a can of condensed milk and this is a good one.
Mmmm! These look good. Different textures and tastes all in one.
Yum. I have to put those on my to-try list. If you & Val both like it, it’s a sure thing. Plus I’ve had very good luck with Penzey’s recipes.
I can’t wait to try those brownies! I have had your site featured on mine for several weeks. I love it!
Do you have a link to the original Penzey’s recipe?
Mary, thanks.
Cookie Monster, I didn’t see it on their site.
Here is the link to the recipe on Penzey’s site. It is called Cocoa Streusel Cheesecake Bars.
http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeyscocoacheesecakebars.html?id=FzkY7zyw
Thanks, Marmalade!
No wonder I couldn’t find it. I’ll go ahead and change the name and add the link in the text.
Thanks, Anna.
I have to bake something for Al’s company party next week. I have been looking for something simple and now I’ve found it.
Thanks again.
Those chocolate chips look impossibly large! Yum!
I tried this recipe out and took them to a party and the guests loved them! I love your site!
Just made these bars and they are delicious! Easy recipe yet stunning results!