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Got Milk?

Got Milk?

These magnificent brownies were just one of the treats we had for New Years Eve. No big parties or jam-packed festivities for us, just a get together with friends. We adults caught up on some long needed Rook, while the kids Rocked out for hours on the Wii. I took a hand at the drums in Rock Band… and quickly handed off the sticks to my ten year old. Anyway, it was a nice evening which we actually ended before midnight…boring, I know.

The brownie layer is, I am not ashamed to announce, a box mix. The top layer is made of cream cheese, powdered sugar, eggs and a shot of vanilla. I am certain a good fudge brownie recipe would go well in this dessert, but time was not on my side.

The recipe is from the book, The Great American Cookie Cookbook. It is a wonderful brownie, but it is so rich I only make it for special occasions.


Brownie Layer:

  • 1 Family Size Fudge Brownie Mix (9 x 13″ size)
  • All Ingredients brownies as called for on box (fudge version, not cake)

Cream Cheese Layer:

  • 8 ounces (1 block) cream cheese, softened **Large Block**
  • 2 large eggs
  • 16 ounce box powdered sugar
  • 1 teaspoon vanilla extract


Pre-heat oven to 350. Line a 13 x 9″ pan with foil and lightly spray with cooking spray.

Prepare brownies as directed and pour into prepared pan. For the cheesecake layer, beat the cream cheese until it is smooth and creamy, then beat in the eggs, sugar and vanilla until mixture is smooth. Spoon and spread mixture over the brownies and bake for about 45 minutes. The cheesecake layer will be golden brown and shiny when cooked. Remove from the oven and cool completely. When cool, grasp the foil and remove the brownie from the pan. Cut into bars and store left overs in the fridge. It is very rich, so keep the pieces small and have some milk ready to pour!