Cookies-and-Milk Cheesecake Brownie Bars

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 1 box Betty crocker fudge brownie mix
  • 1 tbsp Gold medal all-purpose flour
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 packages (8 oz each cream cheese
  • 1/2 cup Butter

• Liquids

  • 3 tbsp Water

• Other

  • 1 Pouch (1 lb 1.5 oz betty crocker™ chocolate chip cookie mix

Found on bettycrocker.com

Description

Ingredients

• 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
• 1/2 cup vegetable oil
• 3 tablespoons water
• 2 eggs
• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
• 1 tablespoon Gold Medal™ all-purpose flour
• 1/2 cup butter, softened
• 1 egg

Directions

• 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• 2 In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
• 3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
• 4 Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
• 5 Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.

Nutrition