Blintz Brownie Bites

Angie Forester Recipe

By Angie Forester AngiesBigLoveofFood

30 Min
25 Min

Ever wondered what the filling of a cheese blintz would taste like with a chewy chocolate-y brownie? Recently, while dining at my grandparents retirement home, we were served the BEST cheese blintzes I have ever put in our mouth. So, I dashed into my kitchen to try and recreate them. I admit, I didn't nail it on my first try. However, when I for it the second time, perfection. And I thought, what two flavor combos do we find most comforting...cheese & chocolate of course & so this sweet treat was born. ENJOY!!

Blue Ribbon Recipe

Notes from the Test Kitchen:
The delightful cheese mix in these bites is so very tasty! You can definitely pick up the hint of honey and lemon zest.... yum.


1 box
brownie mix
1/2 c
small curd cottage cheese, strained
4 oz
cream cheese
2 Tbsp
1/2 tsp
lemon zest
1 tsp
vanilla extract
1 pinch

Directions Step-By-Step

Preheat oven to 350F
In a small bowl, mix together the cottage cheese, cream cheese, honey, lemon zest, vanilla extract and salt; set aside.
Meanwhile, prepare your brownies according to the package directions.
Line a 24-cup mini muffin pan & grease.
Spoon brownie batter into each cup, filling about 3/4 full, then dollop the blintz mixture on top.
Place in oven and bake for approximately 25 mins or until a toothpick comes out clean.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids

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Brenda LeBleu blebleu
Monday at 2:01 PM
By any chance can these be made in a 9x13 pan? Can't wait to try this!
Jan 16, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Jenny Smith JenLynn
Sep 13, 2014
These sound wonderful! Pinched and will definitely try these!
Jo White Jo_White
Sep 13, 2014
Angie -- I'm a personal chef and retired prolific caterer. I want to commend you on "thinking" through this recipe. I find if more cooks would do what you have done here, and concoct a recipe in their minds before it reaches their palate, there would be more miracles coming out of American kitchens. I can't tell you how many hundreds of times, I've seen a 20-step recipe, and come up with a 5-step variation, simply by thinking through the ingredients and flavors, texture and structure of the finished product. I can't wait to try your recipe, and will also use it as an inspiration to "think" up new variations. Well done, Angie. Well done!
C L Hackett chack
Sep 12, 2014
I may have missed a response but numerous folks have asked what can be substituted for the cottage cheese. Thus far, I have found that ricotta can be swapped (1 for 1) for cottage cheese in everything that I make. Think "lasagna". Depending upon which camp you're in - some folks use cottage cheese, some use ricotta, and others use both.