Well, let's start with the fact that I couldn't find any strawberry extract. I used a tablespoon of strawberry preserves, and that seemed to work out aright.
Cooked my first layer of brownies...and went to add the second, strawberry layer.
Instead of drizzing nicely and covering the top as a second layer, it all glumped to the middle and sunk!
I could have cried.
I sat there with a spoon and a butter knife scooping out strawberry mixture and trying to spread it to other parts of the brownie.
Eventually I gave in and cooked it.
But now, the middle had so much cheesecake mixture it wouldn't cook! The outside edges were cripsy, but the inside was gloopy.
I put tin foil around the edges and kept on cooking.
Sad to say, this batch was going to an aunt of mine.
I, tearfully, explained my failure.
Cousin, taking one for the team, cut into it and tried it.
I took a bite of his.
OK. It may have been a disaster cooking, it might not have been pretty, but it was delicious cooked!
I am SO making this again to get a better picture.
1 (19.9 oz) Fudge family style boxed brownie mix
8 oz Cream cheese (softened)
2 Tbsp all purpose flour
½ Tsp strawberry extract
Red food coloring
NOTE: You will also need eggs and oil to make brownie mix
1. Make brownie mix according to box directions
2. Bake for 20 minutes
3. Beat all other ingredients until well blended
4. Pour strawberry batter over basic brownie mixture
5. Cook for an additional 25 minutes6. Optional: Cool topped brownies with drizzled fudge sauce. Dallop whipped topping and place strawberries for garnish.
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