Things around here have gotten way too healthy lately.

Healthy soups.

Healthy dips.

Healthy pancakes.

As I write this, I’m eating a piece of banana cake with cream cheese frosting. You know, just to even things out. Besides, I need to have something with my coffee! This recipe should also help even things out.

These brownies are similar to the cream cheese brownies I made before, but I kicked them up a notch this time. With sprinkles!

And twice as much cream cheese.

…and twice as much brownie.

If you’re on a diet, I apologize.


(Sidenote: This picture really bothers me because of the gigantic fingerprint in the middle of the brownie. But none of the pictures are that great. You win some, you lose some! At least I do.)


I doubled everything and added sprinkles to the cream cheese layer. The cleanliness of my oven was nearly compromised during the baking of these brownies. I opened and closed the door about a hundred times in fear that these were going to run over the side of the pan. They didn’t!

I used boxed brownies, but as always, feel free to substitute your favorite homemade brownies if you aren’t as busy lazy as I am.

Sky-High Confetti Cream Cheese Brownies

Decadent, delicious cream cheese brownies. Sprinkles add a fun touch of color!

Ingredients:

  • 2 boxes of brownie mix, buy the kind that makes a 9×13 pan (make sure you have your eggs and oil for the brownies)
  • two 8 oz. packages of cream cheese, softened (feel free to use reduced fat, but I wouldn’t use fat-free)
  • 2 eggs (plus eggs for brownie mix)
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 1/4 cup sprinkles

Directions:

  1. Preheat oven to 350*F.
  2. In large bowl, prepare brownie mixes as directed on box. Set aside.
  3. In another large bowl, combine cream cheese, 2 eggs, butter, flour, vanilla. Beat with electric mixer until smooth. Fold in sprinkles.
  4. Pour half of the prepared brownie mix into greased 9×13 pan. Spoon on the cream cheese mixture and spread out into an even layer. Spoon the remaining half of the brownie batter to cover the cream cheese mixture.
  5. Bake for 55-60 minutes or until set in the middle.
  6. Store leftover brownies in the refrigerator.
All images and text ©Rachel Cooks.

Verdict: I think this is kind of a no-brainer. These were delicious!
Husband’s take: I actually dropped these off at my work, so he didn’t get any. (Bad wife alert!) Word on the street is that everyone loved them there.
Changes I would make: None.
Difficulty: As always, easy!

And these pictures are for Geni who mentioned that I haven’t had a lot of pictures of my little lady lately. Sunday’s post was for you too, Geni!


By the way, I’m trying a new recipe format. Feedback encouraged! What do you think?