Reviewed: Nov. 8, 2009

These are the best brownies I've ever had! I can't believe that I made them, I didn't think that I could bake. My batter was SUPER thick, it was hard to get it to spread ontop of the cheesecake mixture. I did end up cookng them a little longer than 30 mintues, I got busy and forgot about them but they were perfect. I can't believe how easy it was to make homemade brownies not out of the box. I did as other reviewers did and melted the butter and chocolate chips in the microwave. WOW will make these again Thanks.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

I followed the ingredient measurements exactly, melted the chocolate & butter in the microwave and baked for 25 minutes. These were too sugary for me and at 25 minutes of baking time they were still way too gooey. After being in the freezer for a while, the brownies set. If I were to make these again, I would definitely use less sugar.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 4, 2009

I followed the recipe exactly as listed. Flavor was good and the cheesecake and chocolate chips where a nice combo. Not to sweet and my husband loved them. After cooking them I immediately put them in the fridge and let them cool and then cut them. No issues with texture and they cut well.

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MrsSandro

Home Town: Lewisville, Texas, USA

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Reviewed: Oct. 14, 2009

Wow these were rich. Upon reading reviews I cut sugar to 1/4 C and reduced the chocolate chips in the cream cheese part to 1/2 C.

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Kristy

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

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Reviewed: Oct. 8, 2009

Delicious! Good job Dee! Easy to make and really good from the fridge; didn't expect to enjoy them cold but they are really scrumptious! I did cut back on the sugar to 1/4 cup like others and they are perfect. I thought they might be more chewy but turned out more like cake brownies but still really good. Not too sweet. I baked mine for 25 mins and they turned out great.

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sweetmama

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Reviewed: Sep. 27, 2009

I really enjoyed these brownies. Followed the recipe exactly and baked mine for 25 minutes - they were perfectly fudgey and moist. Kept in the fridge and they were great overnight!

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TwinsMom

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

Very rich- these got A LOT of compliments! Cut them small though or they are just too sweet.

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JENNIFER_113

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

These tasted very good. My only complaint is that they were very hard to cut into neat looking Squares, they just fell apart. Great for eating at home but would be tough taking to a party ect. Overall great though!

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nikkimw

Cooking Level: Expert

Home Town: Biddeford, Maine, USA

Living In: Arlington, Washington, USA

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Reviewed: Aug. 20, 2009

I've definately had better brownies. I had trouble swirling the layers and getting the nice marbled look, I don't know what I did wrong. This is the first recipe I've had trouble with. Weird, brownies seems like a no-brainer.

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Delish

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Reviewed: Aug. 16, 2009

Turned out perfect. Followed the recipe exactly. I did use a smaller sq pan to have really thick brownies and had to bake for almost 50 minutes but ever so good!!! I did refrigerate to cool down but enjoyed them better at room temperature - Thanks for a great, easy recipe.

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bagua-one

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

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Reviewed: Jul. 21, 2009

Prepared exactly as written. These get better each day in the frig. Chewy and satisfying. Next time, I will add walnuts.

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puddintaine

Cooking Level: Expert

Home Town: Roseburg, Oregon, USA

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Reviewed: Jul. 13, 2009

This is an awesome recipe! I melted the chocolate in the microwave with the butter...its so much simpler to do. I did cut down the flour to 1/4 cup as I like my brownies to be fudgey without the added density. NOTE: make sure u refrigerate these before eating! They're merely a 3.5/5 while warm...but a definite 5+/5 when refrigerated! Thanks for the recipe!

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whisk

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 11, 2009

This is the best! It's so easy to make! I followed another member's suggestion and used only 1/4 cup of sugar. I also cut down on the flour and used only 1/3 of a cup. Make sure to leave it inside the refrigerator for a few hours before eating. It taste better cold than warm.

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liquidfire30

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Reviewed: Jul. 6, 2009

very good. A little too sweet. The ratio of cheesecake to chocolate was very good.

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Beth

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Reviewed: Jun. 18, 2009

I really wasn't too impressed with these, sorry. I was expecting "fudgy" from the description and these were definitely cake-like and kind of bland somehow. They aren't bad at at all, just not good to me. Thanks for sharing with us! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jun. 1, 2009

Great recipe!!!! I have noticed that they are even better if you make them in a smaller pan :)!!! They are thicker, and it just works alot better for the brownies!!! yummy!!

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cook'n queen

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Reviewed: Apr. 22, 2009

Excellent recipe. I followed exactly but like a previous reviewer, made the brownies in a muffin tin so that I could leave the cream cheese mixture out of a few of them for my hubby. This will be my new go to recipe for brownies. So easy and delish. No more box mix for us.

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melissadee

Cooking Level: Intermediate

Home Town: Selma, California, USA

Living In: Ripon, California, USA

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Reviewed: Apr. 12, 2009

Made these for Easter and everyone loved them. They are even better when they have been chilled.

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KSue

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Reviewed: Apr. 3, 2009

Absolutely decadent! I just made initially for a family get together but, my sweets loving family devoured the first pan so now I'm making more. I made absolutely no changes to this recipe and I have to say these are even better than my mother's coveted brownie cheesecake (but, we'll keep that our little secret 8) Thank you from the bottom of my stomach, this recipe is a definite keeper!

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