Naughty or Nice Brownies

Slutty Brownies have been around the block a time or two… or two hundred. They are without a doubt one of my favorite indulgences of all times and you can’t go wrong with a slutty brownie when your sweet tooth is calling!

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I’m upping the ante on these brownies and making them even more decadent! I’ve teamed up with the California Milk Advisory Board to bring you 2 more versions of these – enter Naughty or Nice Brownies! Pick which you want and let’s get started!

Naughty brownies (video below) are 100% decadent. Made up of layers of cookie dough, brownie batter and peppermint cheesecake, these will not disappoint! I jazzed them up even more by adding a scoop of California Chocolate Ice Cream on top…. because well, why not?

If you want a sweet treat but want to save  a few calories – try the nice brownies! These have a few substitutions but still taste amazing! I subbed out the butter for California low-fat yogurt and the eggs for egg whites. They’re still plenty indulgent, but just a bit healthier! Your call!

And of course, a frosty cold glass of California milk is perfect whether your brownie is naughty or nice.

Naughty Brownies

Ingredients

    For the Brownie layer:
  • 10 tbsp unsalted California butter
  • 1 1/4 cups white sugar
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup AP flour
  • For the Cheesecake layer:
  • 1 large packet California Cream Cheese, 8 ounces
  • 1 Egg
  • 1/3 cup White Sugar
  • 1 teaspoon Peppermint Extract
  • For the Cookie Dough layer:
  • 1/2 cup unsalted California butter (at room temp)
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/4 tsp vanilla extract
  • 1 1/4 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup semi-sweet chocolate chips

Instructions

    For the Brownie layer:
  1. In a medium sauce pan, melt the California butter over medium high heat. Add the sugar and cocoa powder once the California butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
  2. For the Cheesecake Layer
  3. Whip together the cream cheese, eggs and sugar in a large stand mixer for 3-4 minutes until smooth. Add the peppermint extract and combine evenly. Set the mixture aside.
  4. For the Cookie Dough layer:
  5. Cream together the California butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
  6. For assembly
  7. Pre-heat the oven to 350 degrees.
  8. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  9. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
  10. Pour the brownie batter on top of the cookie dough layer and evenly spread it out on top.
  11. Add the cheesecake layer carefully and spread it out over the brownie layer.
  12. Bake for 35-40 minutes. Remove the baking dish from the oven and let cool for at least 2 hours. The cheesecake needs to rest and settle before cutting. Once the pan has slightly cooled, you can transfer it into the refrigerator.
  13. Serve with California ice cream on top!
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Nice Brownies

Ingredients

    For the Brownie layer:
  • 10 tbsp California plain yogurt
  • 1 1/4 cups white sugar
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 eggs whites
  • 1/2 cup AP flour
  • For the Cheesecake layer:
  • 1 large packet low-fat California Cream Cheese, 8 ounces
  • 1 Egg white
  • 1/3 cup White Sugar
  • 1 teaspoon Peppermint Extract
  • For the Cookie Dough layer:
  • 1/4 cup unsalted California butter (at room temp)
  • 1/4 cup California non fat plain yogurt
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg white
  • 1 1/4 tsp vanilla extract
  • 1 1/4 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup semi-sweet chocolate chips

Instructions

    For the Brownie layer:
  1. In a large bowl, whisk together the California yogurt with the sugar and cocoa powder. Add the salt, vanilla and egg whites and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
  2. For the Cheesecake Layer
  3. Whip together the cream cheese, egg whites and sugar in a large stand mixer for 3-4 minutes until smooth. Add the peppermint extract and combine evenly. Set the mixture aside.
  4. For the Cookie Dough layer:
  5. Cream together the California butter, California yogurt and sugars in a mixer. Add the egg whites and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
  6. For assembly
  7. Pre-heat the oven to 350 degrees.
  8. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  9. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
  10. Pour the brownie batter on top of the cookie dough layer and evenly spread it out on top.
  11. Add the cheesecake layer carefully and spread it out over the brownie layer.
  12. Bake for 35-40 minutes. Remove the baking dish from the oven and let cool for at least 2 hours. The cheesecake needs to rest and settle before cutting. Once the pan has slightly cooled, you can transfer it into the refrigerator.
  13. Serve with California ice cream on top!
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This post was sponsored by the California Milk Advisory Board. And as usual, all opinions are my own.

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17 thoughts on “Naughty or Nice Brownies

  1. I want to be naughty AND nice!!!!! Two trays of brownies! What could be better? I love the new twist on these, and can’t wait to share the deliciousness with my friends!! Super cute video!

  2. For those of us who will have to substitute ingredients, how big are the large packets of cream cheese? Ideally the weight, ounces will be fine.

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