Cheese Brownies

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DSC_6621(small)A little while before Christmas I came across a recipe for Cheese Brownies. Yes, Cheese Brownies.

Now, if you’re anything like me, you probably have a few thoughts rushing through your head right now…


But mmm, cheese.

What kind of cheese?

Are they sweet?

Are they savory?

Are they like Cheesecake Brownies?

Do they have chocolate?

So, I’m here to tell you, they are in fact a savory brownie – there is no sugar or chocolate involved. The cheese I used is sharp white cheddar, and in addition to cheese, the other prominent flavor is jalapeño pepper.

To me, they taste like jalapeño poppers, in casserole form. Which is so much better in so many ways – for starters, you get all the flavor without the need for deep-frying. Like any brownie, they’re rich and filling…and perfect with a hearty meal on a cold night.

Head over to my guest post on the Tasty Kitchen Blog to check out the full recipe for Cheese Brownies!

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  1. says

    You had me at “cheese brownies.” After “jalapeño poppers, in casserole form,” I was obsessed. (I am trying to restrain myself from peppering my comment with random exclamation points. Keep it together, Carey.)


    • says

      Leslie, I haven’t tried freezing them and reheating, but I did refrigerate the leftovers for about 3 days and they were fine reheated. To reheat, I just covered the dish with foil and baked at 350F until warm.

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