Yes you can! The bake time will differ slightly so be sure to keep an eye on them!

Hi Kim! You can freeze these for up to 2 months! Sometimes the cheesecake swirl gets a little condensation when you defrost them, but they’re just as delicious!

When I whisked the eggs into the sugar and butter, they didn’t become foamy after 2 minutes. They became thick and jammy — closer to the texture before ribboning eggs. I think the end result of my batter was much thicker for some reason. I also only ended up using half the frosting because it was already a thick layer in the 8×8. Not sure if I did something wrong because it seemed like my brownie part was much thicker than the picture. Consequently, it took about 50 minutes to bake — at 30-35 minutes, it was still completely wet on top.

Regardless, we loved them and I shared with my neighbor who loved them too. I will definitely make again, but I think I’ll use a bigger pan next time and make them a bit thinner so that they bake in 30-35 mins instead.

Usually, when the middle is raw and edges cooked, its due to a too high oven temperature. Try turning it down 15-20 degrees and see if that helps.

Hi Mariya! What size egg did you use for the cheesecake batter? Sometimes if you use a larger egg it can get too runny!