Two circumstances lead to the creation of these Lemon Cheesecake Brownies. The first, I had a container of mascarpone cheese in the fridge nearing its expiration date and wanted to use it up. The second, while chatting with a friend I discovered her husband was going to be out of town and she would all on her own for dinner – of course I invited her over.
Now the only hitch here is that this particular friend loves dessert, and ends most nights with some type of sweet. With under an hour to whip something up, I checked the pantry for the staples to make these macaroons. They are my go-to fast dessert, super easy to whip up, however I found no coconut, so that wouldn’t work.
I did have a box of gluten free brownie mix, though, to make it a bit more interesting I blended the mascarpone cheese with some lemon zest and sugar, then added it to the brownie batter in swirls. Voila! A jazzed up confection I felt would meet the muster with my dessert loving friend.
Guess I am off to the store now for some coconut and a box of gluten free brownie mix, to have on hand just in case…….
- 1 box gluten free brownie mix
- 8 ounces of mascarpone cheese, or cream cheese
- zest of 1 large lemon
- 2 tablespoons granulated sugar
- non stick cooking spray for the baking dish
Preheat oven to recommended temperature for the boxed brownie mix.
Line a 8 " square baking dish with parchment and spray with cooking oil.
Follow the directions on the box for the brownies and set aside.
Using a handheld, stand, or by hand beat the cheese with sugar and lemon zest until well blended.
Pour 1/2 the prepared brownie mix into the pan and smooth over with a spatula.
Dollop 1/2 the cheese mixture onto the brownie mix. Swirl around with a thin knife.
Add the remaining brownie mix, smooth over then dot with remaining cheese and swirl again.
Bake the recommended time suggested for the brownies. Mine was 40 minutes at 350 degrees.
Remove from oven and let sit 10 minutes before cutting into squares.