Ingredients For the crust: 1½ cups graham cracker crumbs ¼ cup sugar 6 tbsp butter, melted
For the filling: 8 oz cream cheese, softened 1 (14 oz) can sweetened condensed milk ¼ cup lemon juice (fresh) 1 tbsp lemon zest 1 tsp vanilla extract 1 cup fresh or frozen blueberries (if frozen, no need to thaw)
Instructions Preheat oven to 350°F. Line an 8x8” or 9x9” pan with parchment paper or foil.
Make the crust: Mix graham crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Cool slightly.
Make the filling: Beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until creamy and smooth. Gently fold in blueberries. Pour over crust and spread evenly. Bake for 25–30 minutes, or until the center is set but still slightly jiggly.
Cool completely, then chill in the fridge for at least 3 hours (overnight is best). Cut into bars, top with extra lemon zest or powdered sugar if desired.
2. Cheesecake Brownies
For the Brownie Layer: ½ cup (1 stick) unsalted butter, melted 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract ½ cup all-purpose flour ⅓ cup unsweetened cocoa powder ¼ tsp salt ¼ tsp baking powder
For the Cheesecake Swirl: 8 oz cream cheese, softened ¼ cup granulated sugar 1 egg ½ tsp vanilla extract
Instructions: Preheat your oven to 350°F. Grease or line an 8x8-inch baking pan with parchment paper.
In a bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla, whisking until combined. Stir in flour, cocoa powder, salt, and baking powder until just incorporated. Do not overmix.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
Pour most of the brownie batter into the prepared pan, reserving about ¼ cup. Spread the cheesecake mixture over the brownie layer. Dollop the reserved brownie batter on top and use a knife or toothpick to swirl it into the cheesecake layer for a marbled effect. The edges should be set, but the center may still be slightly soft. A toothpick should come out with a few moist crumbs.
Let the brownies cool in the pan before slicing for clean edges.
Serving Ideas: -Drizzle with chocolate or caramel sauce. -Serve chilled for a denser texture.
3. S’more Brownies
For the Brownies: 1/2 cup unsalted butter 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder
For the S’more Topping: 1 cup mini marshmallows 1 cup milk chocolate chips or chopped milk chocolate 6 graham crackers, roughly broken into pieces (about 1 cup) Optional: A drizzle of melted chocolate
Instructions: Preheat your oven to 350°F. Grease a 9x9-inch baking pan or line it with parchment paper for easier removal.
In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the sugar, eggs, and vanilla extract until smooth. Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth it out evenly. Bake in the preheated oven for about 20-25 minutes. The brownies should be set around the edges but still soft in the center (a toothpick inserted in the center may come out with a few moist crumbs). Remove from the oven and let cool slightly for about 10 minutes.
Evenly sprinkle the mini marshmallows, chocolate chips, and broken graham crackers over the warm brownies. If you want extra gooey chocolate, drizzle a bit of melted chocolate on top.
Return the pan to the oven for an additional 3-5 minutes, just until the marshmallows puff up and start to turn golden. Keep a close eye to avoid burning! Once done, remove from the oven and let the brownies cool completely in the pan.
Once cooled, cut the brownies into squares. Enjoy these s’more brownies as a fun dessert, perfect for parties or a comforting treat at home. #dessert #desertrecipe #homebaking
