I thought I had already posted this, but alas, I haven’t. I didn’t realize there had been such a huge gap in my last two posts.
I thought I was having serious problems with Blogger, but it turns out that something is interfering with running scripts on my computer (I think it’s XP). So, I write over here and save, and then I go into Andy’s office and edit and add my pictures in there (his computer is slower than mine, so I don’t like to type on it – I type faster than it can think).
So I have been wanting to make cheesecake brownies for a very long time using the saucepan method, but I just could never seem to remember to do it. Well, I remembered (finally!)! Andy had to work the Sunday before Christmas (he’s a firefighter), so we made the brownies after church and took them up to the station later in the afternoon. They were still warm when we got there, so they really weren’t set. But they were quickly devoured.
One recipe saucepan brownies, prepared as directed, and poured into 9×13 pan.
1 8-ounce package cream cheese
1/3 cup softened butter
2 cups powdered sugar
Drop cheesecake mixture by tablespoonfuls onto brownie batter, then swirl with a knife. Bake at 350 degrees for 30 to 35 minutes, or until sides pull away from pan and top of brownie parts start to crack.
*The cheesecake portion of this comes from Roben Ryberg’s The Gluten-Free Kitchen.