Almond Brownie Cheesecakes

This recipe will likely not inspire greatness...but it was quick and easy and I had everything in the house to make it. Here's why... I'm having a party tomorrow. I made another dessert (to be blogged about later) that I've never made before, and had to be creative with. So, even though it looks like it turned out great, I hit the panic button. What if it tastes terrible.... off to the kitchen I went to see what else would be fairly foolproof.

I had bought this cheesecake brownie mix a few weeks ago because it was on sale. Bad reason I know, but now I’m glad I did. Instead of making the recipe like normal, I thought I’d try the variation suggested.

It came together quickly, as box brownies do. I tried not to over-mix either element (brownie and cheesecake filling).

Ready to Assemble

I filled the cups and actually did a decent job of allocating enough in so that I didn’t run out or have too much left over. Then I assembled as directed with the chocolate chips and almonds.

Into the oven they went

They turned out great!

Straight from the Oven

*PHEW* At least one dessert will be a hit… Crossing my fingers on the other one.
(Sorry for the blurry glamour shot...I may try to get a better one when the lighting is better.)

Recipe
Almond Brownie Cheesecakes
Makes 12 individual cheesecakes

1 box of Cheesecake Swirl Brownie Mix (Pillsbury)
¼ cup almonds, chopped
¼ cup chocolate chips

Additional Ingredients Needed:
1/3 cup oil
5 tablespoons water, divided
2 eggs

Heat oven to 350 degrees. Line 12 muffin cups with paper baking cups.
Prepare Pillsbury Cheesecake Swirl Brownie Mix batter and cheesecake filling as directed on package, using oil, water and eggs. Fill each cup 2/3 full with brownie batter. Spoon about 2 teaspoons cheesecake mixture on top of batter in each cup.

Sprinkle almonds and chocolate chips evenly over cheesecake mixture. Bake 26-28 minutes or until brownie is firm. Cool completely. Store loosely covered in refrigerator.

Enjoy with love,
Christina