Tuesday, September 1, 2009
TWD: Cheesecake-Brownie combo
Cheesecake and brownies sound like a great combination, but I almost didn't make these. It's been hot. Inside the house, on the main floor, it's 90 degrees. Upstairs, it's candle-melting hot. Why would I want to turn on an oven?
But I did, and I'm happy I did, because these are some delicious brownies.
The swirling part didn't go too well, though. My brownie dough was very stiff, so, as you can see from the photo, there are these brownie lumps with a bit of swirl on the top. I figure the brownie part was already pre-baked from the heat of the kitchen.
You might also notice that there is no sour cream topping. I truly planned to add that. In fact, I still might.
You see, I already had a tub of sour cream in the refrigerator, and, thinking it might not be quite enough, I bought a small additional container. Plenty, or so I thought.
Let's just say, that when I opened the large sour cream container to remove my 1/4 cup for the cheesecake layer, I discovered a Science Experiment in action. Since I don't typically use green and fuzzy sour cream for baking, that container got tossed, leaving only the small container. My daughter suggested topping only half the brownies as a taste-testing experiment, so that is what I will do. But, I had better do it soon, while some brownies still remain.
Thanks to Melissa of Life in a Peanut Shell for allowing us to test yet another version of brownie. Stop by the TWD bake shop to see how the others fared.