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Cheesecake Brownies
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| Unsalted butter | 1 cup or 1 stick |
| softened | |
| Unsweetened chocolate | 3½ oz |
| Granulated sugar | 1 cup |
| Eggs | 3 whole large |
| All purpose flour | ½ cup |
For cheesecake
| Cream cheese, cold | 16 oz or 1 lb |
| Eggs | 1 whole and 1 large yolk |
| Sugar | ¼ cup |
| Lemon juice, freshly squeezed | 1½ tsp |
Preheat oven to 350 degrees Fahrenheit, and either line a 9-inch square baking pan with parchment paper, or grease it with butter or vegetable oil.
Brownies
- Melt chocolate along with butter in a double boiler and allow it to cool. You can also melt chocolate in a heat proof bowl over a pot of simmering water, but make sure that bottom of bowl does not touch the water.
- Beat eggs and sugar for 2 minutes until pale yellow.
- Slowly mix in the flour.
- Thoroughly blend in the cooled melted chocolate.
- Spread batter evenly in the prepared pan and freeze it for 10 minutes.
Cheesecake
- Process all ingredients for cheesecake in a food processor for 1 minute.
- Gently pour cheesecake mixture over the cool brownie layer. Be careful not to mix these two layers together.
- Bake for about 1 hour, until a toothpick inserted near the center comes out with only a few moist crumbs.
- Cool completely in baking pan before cutting.
- Refrigerate cheesecake brownies after cutting, but they are delicious either cold or at room temperature.
Idea for this recipe is from Rosie’s Bakery Chocolate-Packed Jam Filled Butter-Rich No-Hold-Barred Cookie Book by Judy Rosenberg.
