February 14, 2017


I love making recipes from long-time friends.  You know, the kind of recipe that they made for you, or you had at a party, and you liked it so much that you asked, "Can I have that recipe?"  And they would write it down on a cute little recipe card and bring it to you later.  That was a sweet time.

And when I make the recipe again and again, I always think of them, and it warms my heart.

It makes me think of times from the past that you can always cherish but only relive in your memory.

A time when I was a young mother with two little boys at home; now grown and moved away.

This particular friend always made these bars to give away to people.  You know the person's very best and favorite recipe that they could take for any occasion.

Those are always the best.

Some friends I keep in contact with, and some friends I don't, but they are still in my heart when I make one of their recipes.

So on this Valentine's Day, I will celebrate friendships, both old and new.



1-1/2 cups all purpose flour
1-1/2 cups sugar
2/3 cup butter or margarine, melted
2/3 cup cocoa
3 eggs (2 for brownies, 1 for 
cheese cake topping)
1/2 cup milk
3 teaspoons vanilla extract, divided
1/2 teaspoon baking powder
1 cup chopped nuts (optional)
1 8-ounce package of cream cheese, softened
2 tablespoons butter (softened)
1 tablespoon cornstarch
1 can sweetened condensed milk

For Brownie 

1.  Preheat oven to 350 degrees F.
2.  Grease 13 x 9 inch baking pan.
3.  In mixer bowl, beat flour, sugar, melted butter, cocoa, two eggs, milk, two teaspoons of vanilla, and baking powder until well blended.
4.  Stir in nuts.
5.  Spread into pan.

For Cheesecake Topping:

1.  In mixer bowl, beat cream cheese, two tablespoons of butter, and cornstarch until fluffy.  Gradually add sweetened condensed milk, then remaining egg and 1 teaspoon of vanilla, beating until smooth.
2.  Pour over brownie batter.
3.  Bake 35 to 40 minutes (I baked the brownies for 25 minutes) or until top is lightly browned.  Cool and refrigerate.  
4.  Cut into bars.
5.  Store covered in refrigerator.

I did not use nuts in my brownie batter; as I do not like nuts in my baked treats.  I baked my brownies for 25 minutes.  A toothpick inserted in the brownie will not come out clean; however, they aren't quite as dry, and I like my brownies more chewy than cake-like.  I do suggest baking for less time; as these brownies tend to get a little hard after being refrigerated, if baked for the longest time.

Happy Valentine's Day!!


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