Well, I’d say I’ve had my head in the oven, but that’s just wrong. Though close to the truth. Angel and I have put our ‘Baking Outside the Box’ book project on Kickstarter. If you’ve never been there, Kickstarter is a fun place to visit. All types of creatives put up project presentations and rewards and then folks like you and I help fund them by picking the dollar amount and reward level. Until the project reaches its funding goal, no one is charged any money. When the project is fully funded, the participants get their rewards (ie in our case, a cool book) and the project creators recieve their funds to complete the project. The funds are administered through Amazon.
We are madly putting together the cookbook for the the ‘Bakng Outside the Box’ system that you’ve seen on the video. Lots and lots of yummy recipes. (We’ve been cooking up a storm!) And also lots and lots of fab photos for the book. Here is a picture I took this morning of the amazing ‘Oh Fudge! Cheesecake Bars’ Moist, chewy brownie layer and thick, creamy choclate cheese cake on top! Sigh. Chocolate perfection. I want so badly to share the fun recipes, I’ve chosen to add this one to the blog. I made it with my own Best Brownie Mix. Good Luck and if you’d like to know how you can get a copy of the book, see the ad on this page.
Oh Fudge! Cheesecake Brownies
Creamy chocolate cheesecake and chewy brownies.
1 1/4 cups Best Brownie Mix
1/4 cup butter, softened
1/4 cup dark hot fudge sauce*
1/4 cup mini chocolate chips (optional)
Chocolate Cheesecake layer:
1 T. dry brownie mix
1/2 cup sugar
1/2 cup dark hot fudge sauce *
1/2 tsp. vanilla
8 oz. cream cheese, softened
Preheat oven to 325 degrees. Prepare a 9″x 9″ square pan by greasing. Stir togehter all the brownie base ingredients in a small mixing bowl, till well combined. Pour into prepared pan and set aside. Cut up cream cheese into squares. In mixer or with beaters in medium bowl, beat together eggs, brownie mix ,salt, sugar , vanilla, and fudge sauce. Then add cream chees and beat 1-2 minutes on medium speed til completely smooth and fluffy. With a spoon, gently dollop chessecake mixture over the brownie layer in pan and smooth it out evenly. Bake for 40 minutes. Edges may seperate from pan slightly and center will set as it cools. Allow to cool to nearly room temperature. About 1 hour. Place in refrigerator uncovered for 30 minutes, then cover and continue to chill until serving time. Makes 12 squares of heaven.
*Hersey’s Dark Hot Fudge was used.