I was TERRIFIED to make this after reading reviews. It was either you bombed it, or it was amazing. I took into account suggestions from MANY reviews, it was AWESOME!! Here are the changes I used: Used the 10.25oz brownine pckg (made as directed per pkg as far as oil, egg and 2 tbsp water) added about 1/2 cup choc chips to help maintain mositure. Baked the brownie for only 10 mins and pulled it out, letting it cool pretty much completely. I added the caramel, which I just bought the Smuckers Caramel topping, used only about 1/2 the jar. I did add a ring of chopped pecans along the edge of the brownie, trying to keep the caramel in, some of it still spilled out. I did the 1.5 batch of cheesecake filling everyone has mentioned (2 blocks low fat, 1 block reg cheese, 3 eggs, etc). Made sure all ingredients were at room temp before I started too. Once this layer was on, baked at 350 degrees for 45 mins. I did put a 9x13 pan underneath in the oven filled with water. After the 45 mins were up I left in the oven, door closed, for another 2 hours. Then took out and let sit on counter another hour before I put in fridge. No cracks at all and was perfectly cooked (center needs to wobble at 45 mins). After cooled completely I topped with the fudge and caramel. It was AMAZING, the brownie part was very fudgey and was perfect, as was the cheesecake. The dinner guests, as well as the hubby, raved about this. Its a keeper for sure!
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I was TERRIFIED to make this after reading reviews. It was either you bombed it, or it was...