The Chicken and the Egg: A Family Cookbook

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Cheesecake-Topped Brownies

1 Package Fudge Brownie Mix 1 Egg
1 8-Oz Package Cream Cheese, 2 Teaspoons Vanilla
-Softened 1/4 Cup Butter
2 Tablespoons Butter Or Margarine, 1/4 Cup Water
-Softened 1/2 Cup Unsweetened Cocoa Powder
1 Tablespoon Cornstarch 2 Cup Confectioner's Sugar, Sifted
1 14-Oz Can Sweetened Condensed Milk 1 Teaspoon Vanilla

Preheat oven to 350 degrees. Prepare brownie mix as directed on the box. Spread into a well-greased 9x13 inch baking pan.

With mixer, beat cream cheese, 2 tablespoons butter and cornstarch in large bowl until fluffy. Gradually beat in sweetened condensed milk. Add egg and 2 teaspoons vanilla. Beat until smooth. Pour cheesecake mixture evenly over brownie batter.

Bake 40-45 minutes or until top is lightly browned. Cool.

In small saucepan, melt 1/4 cup butter and water. Stir in cocoa powder. Remove from heat; beat in confectioner's sugar and vanilla. Spread over brownies. When set, cut brownies into bars. Store covered in the refrigerator. Makes about 3 dozen bars.

2001 Recipe - April Ferre - From Eagle Brand Holiday Magic, 1999.

"Can't decide between cheesecake and chocolate?  This is your recipe." - April Ferre

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