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Name: Brownie Bottom Cheesecake Bars
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pkg. brownie mix 13 x9" pan size; 4 pkgs. 8oz each cream cheese softened; 1 cup sugar; 1 tsp vanilla; 1/2 cup sour cream; 3 eggs; 2 sq. bakers semi-sweet baking chocolate melted, cooled slightly

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INGREDIENTS

1 pkg. brownie mix ; 13 x9" pan size
4 pkgs. 8oz each cream cheese ; softened
1 cup sugar
1 tsp vanilla
1/2 cup sour cream
3 eggs
2 sq. bakers semi-sweet baking chocolate ; melted, cooled slightly

INSTRUCTIONS

Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix wll. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over partially baked brownie batter in pan. (Filling will come almost to top of pan.)

Bake 4o minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool. Refrigerate 4 hours or overnight. Let stand a t room temp. 30 minutes before serving. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 pieces to serve.

NOTES

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Brownie Bottom Cheesecake Bars

1 pkg. brownie mix 13 x9" pan size
4 pkgs. 8oz each cream cheese softened
1 cup sugar
1 tsp vanilla
1/2 cup sour cream
3 eggs
2 sq. bakers semi-sweet baking chocolate melted, cooled slightly

Preheat oven to 350. Line 13 x9" baking pan with foil. Grease or spray with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 15 minutes or untill top of brownie is shiny and center is almost set.
Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix wll. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over partially baked brownie batter in pan. (Filling will come almost to top of pan.)
Bake 4o minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool. Refrigerate 4 hours or overnight. Let stand a t room temp. 30 minutes before serving. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 pieces to serve.

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Nutrition

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Serving Size: 1 Serving (602g)
Recipe Makes: 1 Servings

Calories: 276
Calories from Fat: 122 (44%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.5g
Cholesterol 48.3mg		15 %
Sodium 56233.1mg		1939 %
Potassium 683.9mg		18 %
Total Carbohydrate 21.8g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 21.8g
Protein 14.7g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 276

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