Are you mid-celebration for the 4th of July tomorrow? While we are busy at work today, we are looking forward to hopefully seeing some fireworks tonight and enjoying the day off tomorrow! Jordan is running in a local 5k and we are excited to cheer with him! Before we get to cheering him on, I couldn’t wait to share this easy cheesecake brownies recipe that is perfect for any last minute party you might have this summer. Or tomorrow– I won’t tell!
I wanted to show you how easy the recipe is, so I created a simple video for whipping it up quickly. Take a look at the video here:
Are you already drooling?!
My mother in law shared this recipe with me. It was passed down from Jordan’s aunt several years ago. It’s always been a favorite of Jordan’s, so I really wanted to learn how to make them! The recipe has been tucked away and I made them for the first time last week for a work get-together. They were perfect for passing around– without becoming too rich at one time.
My favorite way to eat them is chilled! They are perfectly fudgy and rich while still being a cool snack for the summer.
Have a wonderful Independence Day!
- 8 ounces Cream Cheese, Softened
- 1 Egg
- 1/3 cup Sugar
- 1/8 teaspoon Salt
- 12 ounces Mini Chocolate Chips
- 1.5 cup Flour
- 1 cup Sugar
- 1/4 cup Cocoa
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Water
- 1/3 cup Vegetable Oil
- 1 teaspoon Vanilla
Combine softened Cream Cheese, egg, sugar, and salt
Blend in Chocolate Chips. Set aside.
Mix together flour, sugar, cocoa, baking soda, and salt.
Stir in water, oil, and vanilla. Set aside.
Preheat oven to 350 degrees.
Line miniature cupcake pans with paper liners.
Fill each cup half full with brownie mixture.
Top each mixture with 1 teaspoon of cheesecake mixture.
Bake for 20 minutes.