Brian was in charge of the food for last night's bridge club, we did an array of cold, refreshing food; cold sesame noodles, melons and veggies and dip. I made a cheesecake brownie. I confess, I used a ghirardelli brownie mix for the bottom layer, and then the recipe from this Gourmet Magazine's June 2007 issue for the top. (Sandra Lee has nothing on me!)
I doubled the recipe for 9x13 pan and baked for 55 minutes, till moist crumbs on the toothpick. They turned out really well, despite the fact that warm brownies is not what you want in 97 degree weather.