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Chocolate Cheesecake Brownies




"Hulan found things she wanted to eat, American delicacies, also sent by missionaries from far away. I can admit this: I was curious to try them too,
these foods that had to be sent such a dangerous long ways. So I tried them
all, three kinds of taste. The first was a soft dumpling, named for its color,
brownie - so sweet it made my teeth ache."
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Melted Chocolate Running from a Whisk
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Chocolate, Cream, Cinnamon
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Chocolate Cheesecake Brownies
Chocolatier June/July 2000

Yield: About sixteen 2-inch brownies
Preparation: 45 minutes plus baking and chilling times

Brownie Base:
8 ounces bittersweet or semisweet chocolate
1/2 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup all-purpose flour
1 teaspoon instant espresso powder

Cheesecake topping:
One 8-ounce package cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tablespoon all-purpose flour
3 tablespoons heavy cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 ounces bittersweet chocolate, melted

Make the brownie base:
1. Position a rack on the lowest shelf of the oven and another above it and preheat to 325 degrees F. Place a shallow roasting pan half full of hot
water on the lowest rack. Line a 9-inch square baking pan with alum-
inum foil, and coat the foil with nonstick cooking spray or butter.
2. Melt the bittersweet chocolate and set aside.
3. Place the butter and sugar in a large bowl and, using a hand-held electric mixer, beat until creamy, about 1 minute. Add the eggs one at a time,
followed by the vanilla extract and salt. Stir in the melted chocolate,
espresso powder and the flour by hand. Spread the batter into the
foil-lined baking pan.

Make the cheesecake topping:
4. Place the cream cheese, sugar, and butter in a large bowl and, using a
hand-held electric mixer, beat until creamy and smooth, 1 to 2 minutes.
Add the eggs, cream and flour, beating just until combined. Add the
vanilla and almond extracts. Pour the cheesecake batter over the choco-
late layer. Drizzle the melted chocolate randomly over the cheesecake
batter. With the tip of a sharp knife swirl the melted chocolate in a
fanciful pattern.
5. Firmly grabbing hold of the sides of the pan, slam the bottom of the
pan on the surface of the counter to burst any air bubbles in the
cheesecake and smooth the batter.
6. Bake, with the pan set on the oven rack above the pan of hot water
in the preheated oven, for 35 to 40 minutes or until the cheesecake
layer is set and not wobbly. Cool completely on a wire baking rack
then chill several hours to overnight before cutting into 2-inch
squares. Store refrigerated in an airtight container 2 to 4 days
or freeze up to 3 weeks.

Featured Archive Recipes:
Brownie Bonanza!
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with Chocolate Glaze

Fudgy Peanut Butter Cup Brownies
Kahlua Fudge Brownies
Raspberry Cheesecake Brownies
Sour Cherry Cheesecake Brownies
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