Here is what you need:
1/4 cup water
1/2 cup vegetable oil
1 better batter gluten free fudge brownie mix
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1.Preheat oven to 350F. Spray non stick spray on the bottom and sides of a 9x13 inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray non stick spray on the parchment.
2.Beat better batter gluten free flour batter mix together with eggs, water and oil for 1 minute.
5.To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan, then spread.
6.Bake for 30 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
7.Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.
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