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Italian Cheesecake Brownies
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Italian Cheesecake Brownies

1 Hr(s)
10 Min(s) Prep
50 Min(s) Cook
Ricotta cheese adds Italian flair to this fudgy treat. Brownie mix batter is layered with the cheese mixture then swirled for a pretty marbled look.
What You Need
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32 servings
Original recipe yields 32 servings
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1/2 cup sugar
2 egg s
1 Tbsp. cornstarch
1 tsp. vanilla
1 pkg. (21.2 oz.) brownie mix
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Let's Make It
1
Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat ricotta cheese, sugar, eggs, cornstarch and vanilla in large bowl with electric mixer on medium speed until well blended.
2
Prepare brownie batter as directed on package. Spread 2/3 of the brownie batter into prepared pan; cover with the ricotta mixture. Drop remaining brownie batter by spoonfuls over ricotta mixture. Cut through batter with knife several times for marble effect.
3
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan. Remove dessert from pan using foil handles. Cut into 32 brownies to serve.
Kitchen Tips
Tip 1
Special Extra
Garnish serving plate with fresh strawberries, raspberries and blueberries.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 75mg
3%
Total Carbohydrates 19g
7%
Dietary Fibers 0g
Sugars 14g
28%
Protein 3g
6%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
32 servings, 1 brownie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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