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Raspberry Cheesecake Brownies
Gourmet Archives
Brownie Batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup all-purpose flour
Cheesecake Topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons flour
1 1/2 cups raspberries
1 tablespoon sugar
Preheat oven to 350 degrees F. Butter and flour a 13x9-inch baking
pan.
Make brownie batter: In a metal bowl set over a pan of barely
simmering water, melt chocolates with butter, stirring, and cool. Whisk in
sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour
until just combined and spread batter evenly in prepared pan.
Make cheesecake topping: In bowl with electric mixer cream
together cream cheese and sugar until light and fluffy and beat in lemon
juice, egg, vanilla and salt. Beat in flour and spread mixture in an even
layer over the brownie batter. Scatter the raspberries over the topping and
sprinkle with 1 tablespoon sugar. Bake brownies in middle of oven 35 to 40
minutes, or until top is puffed and pale golden and tested comes out with
crumbs adhering to it. Cool brownies completely in pan on a rack and chill,
covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle
with confectioner's sugar if desired. Serve cold or at room temperature.
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Brownies
Brownie Bonanza
Index - Cookie Recipe Archives
Recipe Archives Index |
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