Rice Crispie Cheesecake Brownies

Rivky Kleiman Recipe By
  • Cook & Prep: 4 h
  • Serving: 12
  • Contains:

When I served these to my guests and family, nobody believed that they were pareve. The photographer and stylist had a field day with them! They are simply superb. A mocha brownie base followed by a creamy filling and topped with a heavenly crispy topping. They cut and present beautifully too. Thanks, Rikki M.

Ingredients (20)

Brownie

Cheesecake Layer

Rice Crispie Layer

Start Cooking

Prepare Brownie

  1. Line a 9x13-inch baking pan with Gefen Easy Baking Parchment Paper and spray with cooking spray.

  2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  3. Place margarine, chocolate chips, coffee, and cocoa in a bowl and microwave at 30-second intervals until melted.

  4. Mix until smooth.

  5. In another bowl whisk together flour, baking powder, and salt.

  6. Put sugar, eggs, and vanilla in a mixing bowl and beat on medium speed until pale in color, around four minutes.

  7. Add chocolate mixture; beat until combined.

  8. Add flour mixture and combine.

  9. Pour into prepared pan, and smooth out with rubber spatula.

  10. Bake for 15 minutes. (You don’t want it to be ready yet).

  11. Remove from oven, and cool.

Prepare Cheesecake Layer

  1. Place cheesecake ingredients in a mixing bowl and beat for three minutes or until smooth.

  2. Pour over semi-baked brownies and smooth top with rubber spatula.

  3. Bake for another 15–20 minutes, and then cool completely.

Prepare Rice Crispie Layer

  1. In a large pot, combine peanut butter, chocolate chips, and hazelnut spread.

  2. Cook over low heat, stirring occasionally, until all melted and combined.

  3. Stir in Rice Crispies and make sure all the cereal is coated.

  4. Spread cereal mixture over cream cheese layer and refrigerate for a few hours.

  5. Cut into pieces and serve.

  6. Garnish with dried rosebuds, if desired.

Credits

Photography: Daniel Lailah

Styling: Amit Farber

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