Scrumpdidliumpcous

Morgan Baker, Reporter

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On this blog, I will make a different dessert every week and share my experience with it, the recipe I used and whether or not I thought it was good or not.

This week on Scrumpdidliumpcous, I made flour-less cheesecake brownies because my mom really wanted me to make them.

The first thing I did was spray the pan with cooking spray and then put parchment paper on top. Then I preheated the oven to 325 degrees Fahrenheit.

Then, in a medium bowl, I whisked together a whole egg with another egg yolk. Once it was whisked I added water, honey and vanilla and stirred it with a spatula.

I then mixed together almond meal, cocoa powder, salt and baking soda in a separate bowl. Then I poured the egg mixture into the dry ingredients mixture. After it was mixed, I folded in the chocolate chips.

Then I poured the brownie batter into the pan and set it aside.

After the brownie batter was set aside, I started on the cheesecake filling. I softened the cream cheese in the microwave and then mixed in sugar, egg whites and vanilla.

I then poured the cheesecake filling over the brownie batter and swirled it around with a toothpick. Then I popped it in the oven for 30 minutes.

Overall, I’d give this recipe a 9/10. My mom really loved it, but I thought that it was just okay.

If you’d like to try this recipe out for yourself, here is the website I got it

from: https://www.skinnytaste.com/cheesecake-brownies/

About the Writer
Morgan Baker, Reporter

Morgan Baker is a straight A student who runs varsity for the Altoona Cross Country Team. She enjoys free-style dancing, eating, writing and reading.

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