Sunday, February 2, 2014

Sugar Cookie Brownies

Trolling thru my old post-graduate recipe book, I stumbled upon 'Butter Cake Custard Squares'.  I realized that I had never tried making this dessert; but, what I found was remarkably similar to a half-baked sugar cookie. Thus, I decided to simply change the name.  See what you think.



To elevate this dessert to an ultra decadent treat, make the Marshmallow Fudge Hot Sauce and top it off with a scoop of ice cream!  Not bad for college dining and it sure beats anything the cafeteria might offer next to the jello cups.

Equipment:
9" x 13" x 2" Pyrex dish
Mixing bowls
Spatula
Ideally, this recipe would be super-easy with a hand-mixer, but if you don't have one, it can be done with fork and upper body strength as I did in the pics.

Ingredients:
1 box mix Dromedary Pound Cake Mix 
2 eggs, slightly beaten
1 stick butter, melted


1 8oz package cream cheese, softened at room temperature
2 eggs, slightly beaten
1 box (1 lb) powdered sugar


Instructions:
1. Wash your hands.
2. Preheat oven to 325F degrees.
3. Make the dough base first by combining pound cake mix, eggs and melted butter.




4. Spread the base evenly into the oven-proof dish.


5. Make the custard by combining cream cheese and eggs into a smooth liquid.


6. Add the powdered sugar.


7. Pour the liquid mixture evenly over the dough base.


8. Bake for 40 minutes.


9. Let cool for at least 20 minutes before cutting into squares.



10. Sprinkle with powdered sugar or go all out with fudge sauce and ice cream.