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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Blueberry Cheese Cake Brownies

I got the inspiration for these brownies accidentally. I saw some blueberry flavored cream cheese in the store, on my way to the baking isle to get cocoa to make brownies. And quite simply, it is so much more flavorful making your own flavored cream cheese. But in a pinch, I suppose, use flavored cream cheese. It you have an affinity to fudgy brownies instead of cake, simply omit the leavening agent, remove milk and add an additional egg.


For 1 Batch(es)


  • Nonstick cooking spray
  • 1/3 cup(s) blueberry preserves
  • 1/3 cup(s) (3 ounces)cream cheese, softened
  • 1 cup(s) flour
  • 1 cup(s) cocoa powder
  • 3/4 cup(s) sugar
  • 1/2 teaspoon(s) baking soda
  • 1/4 cup(s) milk
  • 2 eggs, beaten
  • 3 tablespoon(s) butter or margarine, melted
  • 2 teaspoon(s) vanilla

Blueberry Cheese Cake Brownies Directions

  1. Preheat oven to 350-degrees F. Spray an 8-inch square pan with cooking spray; set aside. In a small bowl, fold preserves with cream cheese; set aside.
  2. In a large bowl, combine flour, cocoa, sugar and baking soda. Add milk, eggs, butter and vanilla, stirring well but lumps will be fine. Spread two-thirds of the batter into prepared pan evenly. Dollop, or pour, cream cheese mixture over the top and pour remaining batter over filling. Bake 35-40 minutes, or until brownie leaves the side of the pan and bounces back when touched in the center. Remove from oven to serve warm or cool completely before serving