Reviewed: May 26, 2012

Good recipe, but very sweet! I cut back choc chips in cheesecake mixture to 1/4 c. and used less sugar in brownie mixture, but it still turned out sweet. I think these will taste better after they are cooled and kept in fridge. Next time I make cheesecake brownies I'll be sure to use a cocoa-based recipe rather than use chocolate chips--I think it tastes better. Definitely cut into 16 squares because of the sweetness!

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Reviewer:

SandraRenee

Reviewed: May 26, 2012

I used this recipe to make Chocolate Cherry Cheesecake Brownies instead of the chocolate chips one. It worked just fine and came out very tasty. I substituted chopped maraschino cherries and 1 teaspoon of juice for flavoring. I would use an 8x8 pan because I like my brownies high and square. Other than that it is a fab recipe. I topped these with a cherry drizzle and powdered sugar.

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: May 19, 2012

So delicious!! Next time I may use mini chocolate chips in the cheesecake layer, but regardless, they were so rich and so good - will definitely make again!

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Reviewer:

J. Marsh

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

Reviewed: May 16, 2012

These were wonderful! Made them just as the recipe is and they turned out great!

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Reviewer:

jenwalz

Reviewed: Apr. 24, 2012

Excellent. Be careful not to overcook or it becomes dry around the edges.

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Reviewer:

Judy

Reviewed: Apr. 9, 2012

These are very fudgy brownies and very rich. They were a hit at my Easter party but I suggest cutting them in small squares due to richness. My guests were craving naps after dessert. I will definitely make again. Thanks for the recipe!