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Toasted Marshmallow Cheesecake Brownies
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4 cups | graham cracker crumbs |
10 Tablespoons | butter, melted |
1 | brownie mix, (for a 9x13 pan) + ingredients from back of box directions |
2 packages | cream cheese (8 oz. each), (Philadelphia is my choice) |
1/2 cup | sugar |
1/4 cup | sour cream |
2 | eggs |
1 cup | marshmallow cream |
3 cups mini | marshmallows, toasted |
1 cup | chocolate chips or baking melts |
Cool Whip |
Hershey candy bars for decoration
Instructions
Combine the graham cracker crumbs and butter. Press firmly into the bottom of a 9x13 pan that has been sprayed with non stick spray. Set aside.
Make the brownie mix according to the back of the box following the 2 egg directions. Gently pour onto the graham cracker crust. Set aside.
Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the sour cream, eggs, and marshmallow cream and beat again until creamy. Set aside.
Line a baking sheet with parchment paper. Place the mini marshmallows on the parchment paper. Turn your oven on to broil. Place the pan in the oven for 1 minute. Watch carefully because the marshmallows will burn very easily. You want them to be dark and toasty.
Use a spatula and scrape the marshmallows into the cheesecake batter. Beat again until thoroughly mixed. Gently spoon the cheesecake onto the brownie batter. Sprinkle with chocolate chips. Bake at 350* for 45-50 minutes. Let cool. Cut into 24 brownies. Keep refrigerated. Top with Cool Whip and Hershey bars when serving.
Notes
*I used the Hershey baking melts on top of my cheesecake layer instead of chocolate chips. *You can also just lay whole graham crackers on the bottom of your pan instead of making a crust.
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