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Submitted: November 7, 2012
Image Size: 4.0 MB
Resolution: 2712×4128
Submitted with: Sta.sh

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Comments: 112
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Views: 5,677 (2 today)

Camera Data

Make:Canon
Model:Canon EOS 450D
Shutter Speed:1/83 second
Aperture:F/7.1
Focal Length:29 mm
ISO Speed:1600
Date Taken:Nov 7, 2012, 12:27:24 PM
Software:GIMP 2.6.11

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Nutella Cheesecake Browniesby *claremanson

Photography / Still Life / Food and Drink

I just love the challenge of using up leftovers. Today a tub of Philadelphia Cream Cheese that needed to be used up. After holding a poll many suggested cheesecake brownies so that is what i tried with added nutella in the brownie mix. Natrally i had to add a spoonful of Nutella to the side as who can resist a spoonful of Nutella when baking with the stuff! OH and it is gluten free too by the way

I won't be adding the recipe for this as i have yet to find a brownie recipe i am happy with (only made brownies twice before) so if any of you know of any really good ones i could try out that would be great as this one came out rather dry and more cake like.

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~lululetti Nov 22, 2012 Hobbyist Photographer

Looks great!

*CayleysCreations Nov 9, 2012 General Artist

here is a brownie recipe that I make often and everyone seems to enjoy

INGREDIENTS
1 cup sugar
2 large eggs
1 tablespoon hot water
2 teaspoons instant coffee granules
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened cocoa
1/4 teaspoon salt
Cooking spray
1 tablespoon powdered sugar (optional)

DIRECTIONS
Preheat oven to 325�.

Place sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, butter, and vanilla extract to sugar mixture; beat at low speed until combined.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick).

Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 325� for 23 minutes or until brownies spring back when touched lightly in center. Cool in pan on a wire rack. Garnish brownies with powdered sugar, if desired.