Brownie Bottoms Recipes

BROWNIE BOTTOM CHEESECAKE

Steps:

• Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan.
• Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• Blend in sour cream.
• Add eggs, mixing on low speed just until blended.
• Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan.
• (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.

BROWNIE BOTTOMS - CROCKPOT

Steps:

• lightly grease a 4 qt slow cooker with non-stick spray.
• In a small saucepan, combine brown sugar, water, cocoa powder - bring to a boil.
• In a small bowl, combine remaining ingredients with 1/2 cup water to form a batter.
• Spread into slow cooker
• Pour boiling cocoa mixture over batter.
• Cover, cook on high for 1 1/2 hours. Turn off slow cooker and let stand for 30 minutes.
• Serve warm topped with whipped cream or ice cream.

BROWNIE BOTTOM PIE

Steps:

• Heat oven to 350 (325 for glass pie plate).
• Grease bottom and sides of 9 inch pie plate.
• Microwave chocolate and butter in a large microwave bowl for about 2 minutes.
• Stir until chocolate is melted.
• Stir in sugar, eggs, and vanilla.
• Mix in flour, then nuts.
• Spread in pan.
• Bake 25 to 30 minutes.
• Cool.
• Pour milk into a large bowl.
• Add pudding mixes.
• Beat well with wire whisk.
• Let stand 2 minutes.
• Spread over brownie pie.
• Top with Cool Whip or whipped cream.
• Garnish with grated Bakers chocolate.
• Refrigerate until ready to serve.

BROWNIE BOTTOM CHEESECAKE

Steps:

• Preheat oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
• Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
• Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
• Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

CROCK POT BROWNIE BOTTOMS

Steps:

• 1. Lightly grease a 4 qt. crockpot with nonstick cooking spray. Mix together in small sauce pan the first 3 ingredients and bring to a boil.
• 2. In a bowl combine remaining ingredients to for a batter. Pour batter into crockpot and spread around to cover bottom. Pour boiling mixture over batter DO NOT STIR! Cover and cook on high for 90 mins. Turn off heat and let stand for 30 mins. Serve warm with whipped cream or ice cream. Enjoy!!