Focaccia Bread

This Focaccia Bread recipe is easier than you think! Made with just a few ingredients and brushed with olive oil and Italian herbs, it’s the perfect complement to any meal!

Focaccia bread is a thick and slightly chewy flat bread that is great for dunking! It would go perfectly with this Slow Cooker Loaded Baked Potato Soup, Creamy White Chicken Chili or Slow Cooker Chicken Tortellini Soup.

focaccia bread whole

Focaccia Bread

Hello friends! It’s Ashley from The Recipe Rebel back again today with, yep, more comfort food!

Making homemade Focaccia bread might seem intimidating, but I promise you there are just a few ingredients and a few simple steps.

In fact, making flat bread is a great introduction to bread making because you simply roll it into a large circle and dimple it with a wooden spoon, instead of worrying about rolling perfect rounds for rolls or rolling up a loaf of yeast bread.

Focaccia is one of my favorite breads for dunking.

It just doesn’t get better than the golden, chewy exterior seasoned with Italian herbs, and the soft and fluffy interior. It’s the best of both worlds and pairs well with just about any soup, chili or saucy pasta you can think of!

How to make Focaccia bread:

  1. Start by proofing your yeast in some warm water and sugar — your water should be warm to the touch but not hot. The ideal temperature is 110 degrees F, but I don’t usually stress and bust out a thermometer 😉
  2. When your yeast is foamy, whisk in the oil and seasonings.
  3. Place your bowl in the stand mixer and gradually add in your flour, kneading all the flour in with the dough hook on before adding any more.
  4. When your dough is soft but not sticky, place in an oiled bowl, cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch the dough down, press it into a greased sheet pan (or whatever shape or pan you want, and make it thicker or thinner if you desire!), cover and let rise again for 1 hour.
  6. Using your fingers, dimple the dough to create pockets. Brush oil and seasoning mixture completely over dough.
  7. Bake just until golden. Slice and serve warm with your favorite soups, pastas or casseroles!

focaccia overhead

Can I use instant yeast in this Focaccia bread recipe?

You can absolutely use instant yeast in this Focaccia bread recipe!

In fact, you can probably substitute instant yeast for active dry yeast in almost any yeast bread recipe.

Both instant yeast and active dry yeast work the same way, and achieve the same resuls.

The difference is that active dry yeast has larger granules and needs to be dissolved and activated in warm water before adding to a recipe. Instant yeast has fine granules that can be mixed right into the dough.

You can swap the active dry yeast in this recipe for instant yeast and not change a thing — I still like to proof my instant yeast to make sure it’s not old or stale.

Proofing yeast is what happens when you dissolve it in warm water — it will become thick, foamy and bubbly if it’s working.

More easy yeast bread recipes:

  • Perfect Naan Bread with Garlic Butter
  • Quick and Easy Pizza Dough
  • Best Beignets Recipe
  • Perfect Soft and Buttery Rolls
focaccia wedges

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Focaccia Bread

This Focaccia Bread recipe is easier than you think! Made with just a few ingredients and brushed with olive oil and Italian herbs, it’s the perfect complement to any meal!
Course Bread
Cuisine American, Italian
Keyword focaccia bread
Prep Time 20 minutes
Cook Time 25 minutes
Rise time 2 hours
Total Time 2 hours 45 minutes
Servings 24 servings
Calories 85kcal
Author Ashley Fehr

Ingredients

  • 1 1/2 cups warm water
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 5 tablespoons olive oil divided
  • 1 1/2 teaspoon Italian seasoning divided
  • 3/4 teaspoon garlic powder divided
  • 1/2 teaspoon salt
  • 3-4 cups all purpose flour
  • 1/2-1 teaspoon coarse or flaked salt

Instructions

  • In the bowl of a stand mixer, whisk together water, yeast and sugar. Let sit for 10 minutes or until foamy.
  • Whisk in 2 tablespoons oil, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder and 1/2 teaspoon salt.
  • Place the bowl in the stand mixer with the dough hook on. Gradually add flour (one cup at a time to start), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups).
  • Place dough in an oil bowl and turn to coat. Cover with a lint free kitchen towel or plastic wrap, and place in a warm draft-free place to rise until doubled, about 1 hour.
  • Uncover dough and punch down. Press dough into a large rectangle on a greased rimmed baking sheet (10×15″) — you can make a smaller rectangle for a thicker bread if you prefer. Cover again and let rise for 1 hour or until doubled again.
  • Preheat oven to 400 degrees F.
  • Uncover dough and use your finger to create dimples in the dough.
  • Whisk together remaining 3 tablespoons oil, 1/2 teaspoon Italian seasoning and 1/4 teaspoon garlic powder. Brush over dough and sprinkle with coarse or flaked salt (more or less depending on your tastes).
  • Bake at 400 degrees for 20-30 minutes, until golden brown. (Exact bake time will depend on the thickness of your dough)

Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Calcium: 5mg | Iron: 1mg

7 Factors of Restaurant Success

If you own a restaurant or are looking into creating one, there are many different things to take into consideration before starting your business. Unfortunately, many new companies, including restaurants, go out of business within their first five years of operation. In order to avoid becoming another statistic, you need to look into what can help to make your restaurant a success.

Customer Loyalty

The key to restaurant success is having repeat business through loyal regulars. Since customers love to save money, consider creating a restaurant loyalty program to provide further incentive for them to keep coming back. This allows them to get free food or money off of their future orders the more that they come in to eat. Be sure to offer a solid card that is signed or punched uniquely so that you can be sure your customers are actually meeting the requirements.

Have the Proper Kitchen Design

The kitchen is crucial to how your restaurant runs and operates. This is because you need to have a good kitchen design that allows for food to be produced well and in an efficient manner. This can help to speed up production times as well as help to improve the quality and taste of the food.

Listen to Your Customers

Your customers will typically be unbiased when it comes to their dining experience. This means that they might let you know if there’s a problem or write a review online about their experience. Rather than using this as an excuse to get nasty with them, you should use their comments and insights as a way to improve how your restaurant is run. It could be as simple as lowering your prices slightly or changing the quality of the food being produced.

Make Good Food

Obviously, one of the most straightforward reasons for people becoming repeat customers is because you have good food. In order to improve the quality of the food you’re making, you can either hire a professional cook, go back to culinary school yourself or pay a little more for better quality ingredients. In many cases, cooks can be self-taught by practicing on the job, at home or by watching videos to get ideas when creating new dishes.

Identify Price Margins

Let’s face it, no one wants to pay a small fortune for the food they’re coming in to eat. You need to identify your prices and compare them to what other restaurants are charging in the area. This can give you a clear idea of what you should be charging, and you’ll want to adjust your prices accordingly. One problem that a lot of business owners have is that they’re afraid that if they lower their prices, they won’t be making any money. However, if you lower what you’re charging, you’ll find that more people come in and are willing to eat at your restaurant.

Work with Your Employees

You probably have a variety of employees who you work with on a routine basis. In order to improve the quality of the food as well as customer service, you need to cater to their needs. This could be as simple as implementing an HR department or something as drastic as offering pay raises, bonuses, and promotions when needed.

Market and Advertise

Marketing and advertising can help to get your restaurant’s name off the ground. People won’t know about your business if they haven’t heard about it before. Because of this, you need to market and do some advertising both online and offline. This could mean creating your own social media page or having brochures and flyers made up for the local area.

The post 7 Factors of Restaurant Success appeared first on The Peach Kitchen.

Monggo Guisado with Gata

Coco Mama Fresh Gata sent over a few packs of their Fresh Gata ( Coconut Milk) a couple of weeks ago along with a recipe for Creamy Monggo Guisado — that’s our usual friday menu of Ginisang Munggo with an added gata for a creamy new twist.

We love Monggo Guisado here at The Peach Kitchen and we haven’t tried it with gata yet… so why not try it, diba? What I did was our normal way of cooking. I just used Malunggay leaves instead of my favorite Ampalaya leaves.  Then I added gata towards the end of cooking. Easy lang diba?

I think you mommies and daddies would love it as well. It’s also a nice Lent recipe that would go well with fried fish.

Kayo, meron ba kayong ibang luto sa Ginisang Munggo? o masarap na ka-partner kaya? Share nyo naman at ng masubukan ko rin.

OTHER MONNGO RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 300g green mung beans (monggo);
  • boiled in 6 cups water
  • 1 cup flaked smoked fish (tinapa)
  • 1 pork cube ( I used Knorr pork cube)
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 tbsp canola oil
  • ½ cup malunggay leaves
  • 1 tbsp fish sauce or
  • Salt to taste
  • 1 small pack Coco Mama Fresh Gata

Directions
  1. In a pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
  2. Add tinapa flakes and sauté for a minute.
  3. Pour in boiled beans including soup. Add in pork cube.
  4. Stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  5. Add more water if it becomes too thick.
  6. Season with fish sauce or salt. Pour in the Coco Mama Fresh Gata.
  7. Add malunggay leaves and simmer for another 10 seconds more minutes.
  8. Serve hot with steamed rice and fried fish.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Monggo Guisado with Gata appeared first on The Peach Kitchen.

Garlic Butter Seared Scallops (Low carb, Keto)

These restaurant-quality Keto-friendly Seared Scallops with a mouthwatering golden-brown crust and a garlic butter sauce are easy to achieve at home and are perfect for a dinner party or date night at home. We love them with garlic mashed cauliflower for a healthy, low-carb side!

Whenever we go out and see scallops on the menu, it’s pretty much a given that one of us is going to order them. They have such a wonderful, unique flavor and when they come out with that perfect golden crust there is nothing better!

But you only ever see seared scallops like these at fine-dining establishments and they can be pricey. It’s much less expensive to make them at home and they taste every bit as delicious, if not even better than the ones made by a professional chef.

Keto seared scallops are a naturally low-carb and packed with protein. And they cook in less than 10 minutes so dinner can be ready fast!

What you will need to make Seared Scallops

  • Scallops: Look for “dry scallops” which are not treated with added chemicals as these have the best flavor and brown better because they haven’t been soaked in a solution. You can thaw frozen scallops in a bowl of cool water for 10-20 minutes or in the refrigerator overnight.
  • Avocado oil: This type of oil has a high smoke point, which you will want for getting a good sear to develop the crust on the outside of the scallops.
  • Salted butter: Using butter adds healthy fat and tons of flavor to the seared scallops.
  • Garlic: The garlic helps flavor the butter that you use to baste the scallops while they cook. It’s the perfect complement to the natural butteriness of the scallop.
  • Salt & pepper: We keep the seasoning of these scallops simple to allow their natural sweetness to shine through.

How to make garlic butter seared scallops

The secret to perfectly seared scallops is three-fold: a screaming-hot pan, a very dry scallop, and 3-4 minutes of cooking time. It’s seriously so easy!

Start by patting your thoroughly thawed scallops dry with paper towels. Moisture is the enemy of a beautifully seared scallop because it interferes with the creation of that golden crust.

Set a cast-iron skillet over medium-high heat to get nice and hot. Season the scallops with a sprinkle of salt and pepper on both sides.

When the pan is hot, add the avocado oil, then place the scallops down in the pan. They should sizzle immediately but don’t be tempted to move them around. Leave space between the scallops so they don’t steam themselves in the pan.

Cook for 2 minutes, then flip to cook on the other side, immediately adding the butter and garlic. Use a spoon to spoon the butter over the scallops as it melts.

Let the scallops cook for another 90 seconds to 2 minutes, just until they are browned on the bottom side and opaque throughout, then remove to a plate.

What to serve with keto seared scallops?

Our favorite sides to serve with these healthy scallops are creamy mashed cauliflower with some of the pan juices drizzled over the top and roasted asparagus or another green vegetable on the side. Scallops also go well with a nice salad.

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Garlic Butter Seared Scallops (Low-carb, Keto)

15 Minute Garlic Butter Seared Scallops are restaurant-quality and easy to achieve at home. Perfect for a date night in or dinner party with friends!
Course Dinner
Cuisine healthy
Keyword scallops
Prep Time 10 minutes
Cook Time 4 minutes
Servings 4 Servings
Calories 219kcal

Equipment

  • Skillet

Ingredients

  • 1 pound scallops
  • salt and pepper to taste
  • 2 tablespoons avocado oil
  • 3 tablespoons salted butter
  • 3 cloves garlic minced

Instructions

  • Pat scallops dry on paper towels. Season with salt and pepper.
  • Heat a cast iron skillet or large pan over medium-high heat. Add avocado oil and wait until it is hot.
  • Lay scallops in the pan, leaving space so as not to crowd them. They should sizzle immediately. Cook for 2 minutes without touching them.
  • Flip the scallops and immediately add the butter and garlic. Cook for another 90 seconds to 2 minutes, spooning the melting butter and garlic over the scallops, until they are browned on both sides and opaque throughout, then remove from the pan to a plate.
  • Serve immediately with the pan juices drizzled over top.

Notes

Serve with a side of veggies and mashed potatoes or keto cauliflower mashed potatoes.

Nutrition

Serving: 1serving (1/4th recipe) | Calories: 219kcal | Carbohydrates: 4g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 520mg | Potassium: 241mg | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

15 Pantry Recipes for Emergency Preparedness

I’ve had an increase in requests for pantry staple recipes over the past week, mostly due to fears over coronavirus and COVID-19 quarantines, or possible shortages in the food supply. Whether this situation gets to that level or not, I figured it was a good idea to round up some pantry recipes because they are also useful for people who aren’t able to get to the grocery store often, or those who just prefer to shop less often. Use the printable grocery list below to keep the ingredients stocked for these 15 recipes, and you’ll always have something ready to cook no matter the situation!

Stock Up with Staple Ingredients for These 15 Pantry Recipes – Grocery List Included!

 

What is a Pantry Recipe?

There are a lot of different opinions about what counts as a “pantry recipe” so I’m going to quickly define my criteria here. I’ve chosen to include recipes that call for both room temperature stable ingredients and frozen or freezable foods. This allows more variety of ingredients (and vegetables!) while keeping a long storage life for the ingredients. Because of that, this recipe list is most useful for situations where electricity is still running, but fresh ingredients may not be easily accessible.

What Ingredients are Included in This Emergency Plan:

The recipes in this round up include ingredients in these three categories:

  • Shelf stable at room temperature: oils, vinegars, flour, sugar, spices, herbs, rice, pasta, beans, and canned goods
  • Frozen goods: frozen vegetables
  • Fresh items that can be stored frozen: meat, cheese, butter, onions, ginger, jalapeños, and garlic

Freezing Fresh Ingredient Staples

Here are some general tips for freezing fresh items to extend their storage life:

Onions: dice the onions, separate them into 1 cup portions (about one onion-worth), and freeze in quart-sized freezer bags. Frozen onions can be added to most recipes straight from the freezer. For green onions, simply slice and place in a freezer bag, or empty jar, then stash in the freezer.

Jalapeños: Slice, freeze flat on a baking sheet covered in parchment, then transfer to a freezer bag once solid.

Garlic: peel and freeze in freezer bags. The garlic’s appearance will change slightly after thawing, but the flavor will still be great.

Ginger: Wash the ginger well, then freeze in a freezer bag. The frozen ginger can be easily grated into your recipe using a small-holed cheese grater, while still frozen, no need to peel. If you prefer to peel your ginger, simply peel before freezing.

Cheese: Cheese can be frozen either in block form or shredded. Make sure to wrap tightly to reduce air exposure. 

Meat: I prefer to divide meat into ½ lb. portions before freezing, since most of my recipes use about ½ pound of meat per recipe. Again, make sure to wrap tightly to prevent air exposure, which leads to freezer burn.

And always, always label and date everything you put into the freezer! 🙂

How Long Will The Ingredients and Recipes Last?

Because these recipes include some frozen goods, the minimum amount of time the ingredients can be stored before using is about 3 months. After that amount of time frozen ingredients slowly dry out, but may remain usable. For a more detailed list of the recommended freezer storage time is for different foods, check out this Refrigerator and Freezer Storage Chart from the FDA.

This pantry recipe list includes 15 recipes, so depending on how often you cook and how many people you’re feeding, purchasing all the ingredients in the list can last you for two weeks or more. For a single person who may only need to cook once every few days, stocking these ingredients can feed you for a month or more.

Notes About the Recipes

Next to each recipe, I’ll include notes about what ingredients, if any, to substitute in order to make this a “pantry recipe”. I’ll also indicate recipes that make freezer-friendly leftovers with an asterisk, so you can further stock your freezer and delay your next shopping trip. 

Red meat sauce in a skillet with a wooden spatula

 

Pantry Recipes:

>>Click here to download the grocery list<<

One Pot Chili Pasta

This super hearty One Pot Chili Pasta is bursting with southwest chili flavor, protein, and fiber. It’s a meal in a bowl that the whole family will love.

Go to the recipe >>>

One Pot Chili Pasta* or Cheesy Vegetarian Chili Mac* – These two recipes are essentially the same, one containing beef, the other containing extra beans. They meal prep well and freeze well for later!

Close up overhead shot of a poor man's burrito bowl with melted cheese

Poor Man’s Burrito Bowls

These easy no-frills burrito bowls are super fast and affordable. They’re the perfect satisfying weeknight meal for times when money is tight!

Go to the recipe >>>

Poor Man’s Burrito Bowls* – Rice, beans, salsa, and cheese is one of my favorite pantry meals. It’s so incredibly simple, yet it never gets old. There is a lot of room for customization here, as well. So check the post for a list of other ingredients you can add, if you have them on hand.

Curried Red Lentil and Pumpkin Soup

This super fast and easy Curried Red Lentil and Pumpkin Soup is soul warming and flavorful. Customize with your favorite toppings!

Go to the recipe >>>

Curried Red Lentil and Pumpkin Soup* – This incredibly simple soup only requires a few ingredients, yet it still has big flavor. Serve with crackers or homemade bread (recipe below). 

Skillet Cheeseburger Pasta

Skillet Cheeseburger Pasta is a fast and easy “from scratch” version of the classic hamburger helper boxed dinner, and everything cooks in one pot!

Go to the recipe >>>

Skillet Cheeseburger Pasta* – Stretch a half pound of ground beef over four servings of this classic American comfort food.

A quick pan sauce drenches tender chicken thighs and thick pineapple slices in this easy Skillet Pineapple BBQ Chicken. BudgetBytes.com

Skillet Pineapple BBQ Chicken

A quick pan sauce drenches tender chicken thighs and thick pineapple slices in this easy Skillet Pineapple BBQ Chicken. 

Go to the recipe >>>

Skillet Pineapple BBQ Chicken – Serve over a bed of rice for an easy and quick meal. If you want more green, you can also serve it up with a size of oven roasted frozen broccoli.

This rich and subtle pasta sauce is incredibly easy, which has earned it the title of The Best Weeknight Pasta Sauce in my house! BudgetBytes.com

The Best Weeknight Pasta Sauce

This rich and subtle pasta sauce is incredibly easy, which has earned it the title of The Best Weeknight Pasta Sauce in my house!

Go to the recipe >>>

Weeknight Pasta Sauce* + Spaghetti – Nothing is more comforting than a big plate of pasta, and this simple sauce is incredibly easy. If you’re looking for a vegetarian version, check out my 5-Ingredient Butter Tomato Sauce.

Basic Chili in a bowl being eaten

Simple Homemade Chili Recipe

This no-frills basic chili recipe is ready for your personal touch. Learn how to make classic chili and what you can add to make it your own! 

Go to the recipe >>>

Simple Homemade Chili* – A lot of options for variations listed in the blog post. You can either make your own homemade chili seasoning (included in this recipe) or use a packet of store-bought seasoning if you don’t have a well stocked spiced cabinet.

Plate of Sweet Chili Chicken Stir Fry

Sweet Chili Chicken Stir Fry Bowls

Sweet Chili Chicken Stir Fry Bowls use my favorite “formula” for keeping weeknight dinners simple and effortless. Customize the formula to make your own! 

Go to the recipe >>>

Sweet Chili Chicken Stir Fry Bowls – Use frozen broccoli florets in place of fresh. You can use regular white rice in place of jasmine, if you prefer. Use either a store-bought sweet chili sauce, or make a homemade sweet chili sauce.

A bowl of creamy Cauliflower and Chickpea Masala being eaten with a spoon and two pieces of naan on the side.

Cauliflower and Chickpea Masala

This super easy, ultra creamy, and heavily spiced Cauliflower and Chickpea Masala will be your new favorite weeknight dinner! So much flavor, so little effort. 

Go to the recipe >>>

Cauliflower and Chickpea Masala – Substitute the heavy cream with full-fat canned coconut milk, and serve over rice.

Close up of One Pot Teriyaki Chicken and Rice in the skillet.

One Pot Teriyaki Chicken and Rice

This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week! 

Go to the recipe >>>

One Pot Teriyaki Chicken and Rice* – Frozen stir fry vegetables make this recipe not only easy, but totally pantry ready! 

A bowl of Rosemary Garlic White Bean Soup with two pieces of toasted bread and a black spoon in the middle.

Easy Rosemary Garlic White Bean Soup

This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

Go to the recipe >>>

Easy Rosemary Garlic White Bean Soup* – Canned beans for the win! Serve with homemade focaccia rolls listed below.

Close up of a fork twirling some Garlic Noodles with Beef and Broccoli on a black plate

Garlic Noodles with Beef and Broccoli

Garlic Noodles with Beef and Broccoli is a quick and easy all-in-one bowl dinner recipe with a rich, buttery, salty, and sweet sauce.

Go to the recipe >>>

Garlic Noodles with Beef and Broccoli – If you can’t get out to pick up your favorite take out, make it at home! This easy and indulgent noodle stir fry will give you your fix.

Close up overhead view of a bowl full of slow cooker white chicken chili

Easy Slow Cooker White Chicken Chili

The slow cooker does all the work with this easy, flavorful, and healthy white chicken chili. This “dump and go” dinner will become a family favorite!

Go to the recipe >>>

Slow Cooker White Chicken Chili* – If you don’t have a slow cooker, let the chili simmer over low heat for one hour on the stove top, or until the chicken is shreddable. 

Overhead view of turkey taco skillet next to tortilla chips, a bowl of sour cream, and toasted tortillas

Turkey Taco Skillet

This easy and versatile Turkey Taco Skillet takes about 20 minutes to make, is freezer friendly, and can be served several different ways.

Go to the recipe >>>

Turkey Taco Skillet* – Serve witch corn tortillas (freezable) and shredded cheese.

And in case you want some bread to serve with your soups or chilis:

Focaccia Rolls

No-Knead Focaccia Rolls

No kneading required for these focaccia rolls! The long, overnight fermentation develops the gluten with no effort from you! 

Go to the recipe >>>

No Knead Focaccia Rolls – the overnight fermentation means you don’t have to spend a lot of time or effort kneading this dough by hand!

If you enjoyed this list of recipes with the pre-made grocery list, make sure to check out the Budget Bytes Meal Plans!
 
Banner for Budget Bytes Meal Plans with recipes images in the background
 

The post 15 Pantry Recipes for Emergency Preparedness appeared first on Budget Bytes.

Hershey’s Cheesecake Brownies

This delicious Hershey’s chocolate cheesecake brownies are layered with a moist, homemade chocolate cake, a creamy cheesecake filling topped with a thick chocolate Hershey bar layer making this irresistible. Heaven on a plate!

When you love the cheesecake and brownie combination you know you are in heaven. Try this Strawberry Cheesecake Brownies, Cherry Cheesecake Brownies or Hot Fudge Peanut Butter Cup Cheesecake Brownies.

Hershey’s Cheesecake Brownies

It seems like it is a tradtion on Sunday’s to have brownies at my parents. I’ve been wanting to try this new recipe that I found. Why? Well because it has cheesecake and a Hershey chocolate bar melted on top! You can not go wrong EVER with that combo! My family LOVED them and they turned out so yummy! It was a huge hit and I knew I had to share with everyone on here. These are going to be the rave once you make them!

Two things I do love most is candy and cheesecake. With this blend of chocolate candy and cheesecake it has three delicious layers that are irresistible and has my heart. Some even love the peanut butter taste too and these Reese’s Cheesecake Brownies will hit that spot just like these Hershey chocolate cheesecake brownies did for me. You can’t go wrong with a thick, rich dessert that everyone is going to love once it hits their mouths! The combination of the three layers are heavenly good and drool worthy.

Cheesecake Brownies Ingredients:

  • Butter: Cream together with the
  • Milk Chocolate Chips: Melt together with the butter making this chocolaty brownie base.
  • Sugar: Add sugar to balance out the sweetness of the chocolate in the brownies.
  • Egg: Combines and helps hold things together when making homemade brownies.
  • Vanilla: Flavoring is key and just a dash of vanilla is perfect to add in these.
  • Flour: Thickens the brownies but also helps
  • Salt: Just a pinch!
  • Unsweetened Hershey’s Cocoa Powder: Give the brownies some chocolate flavoring plus add a deep dark color to the brownie mix.

For the Cream Cheese Center:

  • Cream Cheese:
  • Sugar:
  • Salt:
  • Egg:
  • Vanilla:
  • Hershey Bar: 

How to Make Hershey’s Cheesecake Brownies:

  1. Prepare pan for baking: Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
  2. Melt chocolate and butter: In small saucepan over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
  3. Make brownies: In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined.
  4. Mix batter together: In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not over mix.
  5. Layer brownies: Pour batter into prepared baking pan.

The process of making chocolate cheesecake brownies first melting the chocolate and making the bottom layer then add the cheesecake filling in the middle.

For the Cream Cheese Filling:

  1. Mix cream cheese frosting: Beat ingredients together until smooth. Pour over brownie batter and evenly spread on top.
  2. Bake: Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Remove from oven and immediately top with full size Hershey bars.  Let melt and spread evenly.  Cool completely.

The Recipe Critic Pro Tip:

Let the cheesecake brownies cool completely before cutting into them. Once cooled take a sharp knife and cut, whipping the blade after each line. 

Storing Chocolate Cheesecake Brownies:

These usually don’t last long enough to have over and over again.

A top photo of the Hershey chocolate cheesecake brownies cut into squares.

More Decadent Brownies Recipes:

  • The Best Keto Brownies Recipe
  • Cream Cheese Brownies
  • Turtle Brownies
  • Red Velvet Brownies with Cream Cheese Frosting 
  • Salted Caramel Brownies

Two Hershey's chocolate cheesecake brownies stacked on top of each other being held in the air.

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Hershey’s Chocolate Cheesecake Brownies

This delicious Hershey’s chocolate cheesecake brownies are layered with a moist, homemade chocolate cake with a creamy cheesecake filling topped with a thick Hershey chocolate layer making this irresistible. Heaven on a plate! 
Course Dessert
Cuisine American
Keyword cheesecake brownies, chocolate cheesecake brownies
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 Squares
Calories 429kcal
Author Alyssa Rivers

Ingredients

  • 10 Tablespoons butter
  • 1/2 cup Milk Chocolate Chips
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3/4 cup All Purpose Flour
  • 1/4 teaspoon salt
  • 2 tablespoons Unsweetened Hershey’s Cocoa Powder

For the Cream Cheese Center

  • 8 ounces Cream Cheese softened
  • 1/3 cup sugar
  • pinch salt
  • 1 large egg
  • 2 teaspoons vanilla
  • Full Sized Hershey Bars to top

Instructions

  • Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
  • In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
  • In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined.
  • In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
  • Pour batter into prepared baking pan.

For the cream cheese filling

  • Beat ingredients together until smooth. Pour over brownie batter and evenly spread on top.
  • Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Remove from oven and immediately top with full size Hershey bars. Let melt and spread evenly. Cool completely.

Notes

Updated on March 10, 2020

Original Date on August 20, 2012

Nutrition

Calories: 429kcal | Carbohydrates: 46g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 285mg | Potassium: 83mg | Fiber: 1g | Sugar: 37g | Vitamin A: 829IU | Calcium: 51mg | Iron: 1mg