Welcome to the 12th Annual Twelve Days of Christmas Cookies! This year, I am focusing on brownies, blondies, and other bar cookies.
A note about cooking bar cookies: If you have trouble with burned edges and raw centers, try using a metal pan instead of a glass or ceramic pan. This is especially true of bigger pans, 9×13” or larger. You can also bake the batter in 2 smaller square pans instead of one larger one to get more evenly baked bars and brownies.
DAY 1: Raspberry White Chocolate Cheesecake Brownies
This is an easy to make dressed-up brownie dessert that starts with a boxed brownie mix. Raspberry jam is swirled into both the brownie layer and the cheesecake layer.
Raspberry White Chocolate Cheesecake Brownies
1 box (20 oz) Ghirardelli brownie mix
1/3 cup oil
1/3 cup water
1 cup seedless raspberry jam, divided
4 oz white chocolate
12 oz (1 ½ pkg) cream cheese, softened
¾ cup sugar
Preheat oven to 350°F. Prepare baking pan: Grease a 9×13” baking dish, spray with nonstick baking spray, or line pan with non-stick foil.
Prepare brownie batter as directed on box, using 2 eggs and 1/3 cup each oil and water. Pour into prepared baking pan.
Heat raspberry jam in a microwave safe bowl for 30 seconds. Drizzle ½ cup of the jam over the brownie batter. Swirl with a knife.
Place white chocolate in a large microwave-safe mixing bowl. Heat in 20 second increments, stirring, until white chocolate is melted. Add cream cheese to mixing bowl and beat until smooth. Beat in sugar. Beat in eggs until just combined. Carefully pour over brownie batter layer. Drizzle remaining ½ cup of the jam over the cheesecake batter. Swirl with a knife.
Bake for 45-50 minutes, or until barely set and center begins to puff. Cool completely, and then chill for 2-3 hours. Cut into squares.
Makes about 24 squares