I am kind of sick.
Well…more like miserable, stuffy, hilariously squeaky voice, just-kill-me-now sick.
But, in the blog world, the show must go on. Plus, I super love you guys and you deserve sweet treats galore, despite my weak immune system.
Thanksgiving is fast approaching and in 1 week and 2 days, you will probably find yourself with some elastic waistband pants and a boatload of leftovers. Hey, I’ve got nothing against leftovers, but you can only eat so many turkey sandwiches before you’re itching to do something else with all of that food. Enter, cranberry cheesecake brownies.
This recipe will work with any kind of cranberry sauce – canned (whole berry or jellied) or homemade. If you make some kind of savory cranberry relish, I would pass on this, but any kind of sweet cranberry dish should do the trick.
What is your favorite Thanksgiving leftover recipe? I’d love to know!
Cranberry Cheesecake Brownies
- 2/3 cup flour
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 stick of unsalted butter
- 3/4 cup semi-sweet chocolate chips or chunks
- 2/3 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup white chocolate chips
- 8 ounces cream cheese, room temperature
- 1 egg yolk
- 5 tablespoons sugar
- 1/4 teaspoon vanilla
- 2/3 cup leftover cranberry sauce
- Preheat the oven to 350 degrees. Line an 8×8 or 9×9 pan with foil. Grease well.
- Whisk together the flour, cocoa powder, and salt in a medium bowl. Set aside.
- Melt together the semi-sweet chocolate and the stick of butter. You can do this in the microwave or on the stove top. Heat until smooth.
- Using a hand mixer, beat in the 2/3 cup white sugar and the 1 teaspoon vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture until incorporated. Fold in the white chocolate chips. Press into pan.
- Beat together the cream cheese, egg yolk, 5 tablespoons sugar, and the vanilla together until smooth and creamy. Drop dollops of cream cheese mixture over the brownie mixture. Then, add spoonfuls of cranberry sauce over the cream cheese (if your cranberry sauce is too jellified, mash with a fork before using). Swirl it all together with a butter knife.
- Bake for 35-45 minutes, until middle is just set.
- Cool. Lift out of pan, cut, and serve.
Adapted from David Lebovitz