March 26, 2010

CHEESECAKE BROWNIES

Brownie Layer:

2 ounces unsweetened baking chocolate
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla
2 eggs
1/3 cup flour
1 cup chopped nuts

Cheesecake layer:

8 ounces cream cheese, room temperature
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla
2 eggs
1 tablespoon flour

Pre-heat oven to 350 degrees F. Adjust rack to bottom 1/3 of oven.

Line a 9 x 9-inch pan with a square of aluminum foil. Using 1 tablespoon of butter, grease the pan.

Brownie Layer:

In a heavy saucepan over medium heat, melt chocolate and butter, stirring occasionally. Whisk in sugar and vanilla. Remove pan from heat and beat in eggs one at at a time. Add flour and stir well, then add chopped nuts.

Turn batter into pan and level with the back of a spoon.

Chocolate Cheesecake Layer:

In a small bowl, beat cream cheese until soft. Add sugar, cocoa powder and vanilla. Add flour and eggs, one at a time, beating well after each addition.

Pour cheesecake batter over brownie layer. Smooth top. Marbelize the batter by inserting a knife almost to the bottom of one corner of the pan and cutting through the batter in an S pattern.

Bake for 40 minutes, or until a toothpick comes out clean.

Refrigerate until firm.

To remove and cut brownies.

Cover top of pan with a sheet of wax paper, then a cookie sheet. Invert onto cookie sheet and peel away foil that was underneath. Invert again right side up. The cheesecake layer will now be on top. Cut into 32 bars or triangles, cleaning blade after each cut.

Serve cold.

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