Crocker Supreme

Does any one know the amount of syrup in Betty Crocker supreme fudge brownie mix ?

I want to make Cherry Fudge Brownie Cheesecake However, I’m in Middle East.. we don’t have the exact same products as in USA. The Betty Crocker supreme fudge brownie mix here comes without the syrup.

Brownie Cheesecake Cherry Bars
2¼ hours 20 min prep
15 servings

Brownie Layer
1 (19 1/2 ounce) package fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs

Cheesecake Layer
2 teaspoons vanilla
1 large egg
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese

Cherry Layer
2 (21 ounce) cans cherry pie filling

Heat oven to 350°F.
Grease bottom of a 13×9 inch pan.
Brownie Layer: Combine brownie mix, oil, water and eggs in a large bowl just until all dry mix is moistened.
Spread in greased pan.
Bake for 20 minutes.
Cheesecake Layer: Beat vanilla, egg, milk and cream cheese in large bowl until smooth.
Pour over baked brownie layer.
Bake until topping is set, about 25 minutes.
Cool 2 hours.
Cherry Layer: Spread pie filling over bars.
Cut into 1 1/2 or 2-inch squares.
Store in refrigerator.

Fudgy Cherry-Cheesecake Brownie Bars
1¼ hours 15 min prep
24 servings
Topping
2 (8 ounce) packages low-fat cream cheese or cream cheese
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
Brownie
1 cup unsalted butter
6 ounces unsweetened baking chocolate
2 cups sugar
3/4 teaspoon vanilla extract
3/4 teaspoon salt
4 large eggs
1 1/4 cups all-purpose flour
1 (21 ounce) can cherry pie filling

Heat oven to 350°.
Line a 13 x 9″ baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power — about 2 minutes—check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth — stir to make a smooth mixture.
With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
Spoon brownie mixture into prepared baking pan.
Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL “JIGGLE” WHEN SHAKEN EVEN WHEN THEY ARE DONE!
Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

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