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Jan 29, 2011 03:18 PM

Need Brownie Mix Consult

Baking for a church event, need two 9 x 13 pans, object 24 portions. Thinking of using brownie mix for bottom layer then a cheesecake filling on top then a squirt of Redi-Whip and a cherry or strawberry on top. Question: I have been reviewing online recipes and see that I can use a no-bake cheesecake filling and just chill the cakes---but if I use a baked filling, it seems to me that the brownie layer would be at high risk of burning during the 50-minute baking period for the cheesecake filling. The brownie layer would have to be at least partly baked before the filling goes on top of it. Has anyone tried this?

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  1. Bake it in a water bath at a lower temp. Also, why do you think the cheesecake filling needs to be baked for 50 minutes? Do you have recipe that indicates so for your size pan or are you adjusting a recipe for a cheesecake baked in a springform pan? Seems to me that 50 minutes is too long for the cheesecake portion of a brownie recipe.

    1. Why not swirl the cheesecake mixture into the unbaked brownie batter and bake together for a swirled cheesecake brownie? Cook's Illustrated had a good recipe for this back in 98 or 99, but I'm sure you can wing it with the recipes you have.

      1 Reply
      1. re: iluvcookies

        Iluvcookies, right after posting my query I found a recipe that swirls a cheesecake batter into the brownie mix. I think I may use that. Your intuition was good! Also, Cherylptw, I think you are right. Thanks to both.

      2. I have made these Cappuccino Brownies many times with minor changes that are probably unnecessary but .... I double the amounts for the cream cheese layer, but I use expresso powder instead of cinnamon, and use less sugar than the double amount (to taste). I also don't use expresso in the brownie layer. You might be able to use this with the brownie mix as the bottom layer if you want.