Strawberry Chess Squares

  

 Ingredients:

• 15.25 ounce strawberry boxed cake mix
• 1/2 cup unsalted butter , melted (8 tablespoons)
• 4 large eggs , room temperature (divided)
• 8 ounces brick-style cream cheese , softened to room temperature
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 4 cups powdered sugar (16 ounces)
• 1-1/2 cups diced strawberries , divided (about 7.5 ounces)

 

Preparations  Preheat the oven to 350°F with the rack in the center. Lightly grease a 13×9-inch baking pan and set it aside (see note below). In a large mixing bowl, combine the strawberry cake mix, melted butter, and 2 eggs. Mix with a hand mixer or stand mixer fitted with the paddle attachment until smooth—the mixture will be thick. Don’t over-beat. Press the dough evenly into the bottom of the prepared pan. Lightly moisten your hands or spray them with cooking spray to press the dough without sticking. Sprinkle the diced strawberries over the top. In a separate bowl, add the softened cream cheese, powdered sugar, vanilla and almond extracts, and remaining 2 eggs. Beat with a hand mixer on low speed, gradually increasing to medium speed, until smooth and fully combined. Pour the cream cheese mixture over the base layer and spread it out evenly with a spatula. Bake for 40 to 45 minutes, or until the top is golden and the topping is set. Don't over-bake—the center of the cream cheese layer should jiggle slightly. Let cool completely in the pan. Cut into squares and dust with powdered sugar before serving, if desired.

• 
  

Notes

Strawberries: If your diced strawberries are juicy, pat them dry with paper towels before sprinkling them over the dough. Adding too much juice to the recipe will affect the texture.
Baking Pan Tip: If you’re using a dark or nonstick metal pan, I recommend reducing the oven temperature to 325°F. These pans conduct heat more efficiently and can cause the base to rise too much at 350°F. I noticed this with my Goldtouch pan—lowering the temperature helped the layers bake more evenly. You may need to extend the baking time slightly, but start checking around the 40-minute mark.  Recipe Variation: The egg ratio can be adjusted for different textures. Many traditional Chess Square or Ooey Gooey Bar recipes use 1 egg in the base (for a firmer, chewier texture) and 2 to 3 eggs in the cream cheese layer (more eggs = richer, custardier topping). I’ve tested all the combinations, and while my family couldn’t pick a favorite, I prefer the version above (2 eggs in each layer). 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs