RECIPE INDEX
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Berry Cheesecake Brownies
Brownie Batter
2 (6oz.) pkg. Dark chocolate, chopped
1/2 cup creamy butter
3/4 cup sugar
3 large eggs
2 tsp. vanilla
1 1/4 tsp. salt
3/4 cup all purpose flour
Cheesecake Topping
1 (8oz) pkg. Cream cheese
1/2 cup sugar
1 egg
1/2 tsp. vanilla
2 tbs. all purpose flour
2 tsp. lemon juice
2 cups fresh raspberries
Preheat oven to 350 degrees
Butter and flour a 13x9x2 inch pan
Combine chocolate and butter in a heavy saucepan;
melt over low heat, stirring frequently.
Cool and pour into a medium mixing bowl.
Stir in 3/4 cup sugar; whisk in 3 eggs, one at a time, 2 tsp. vanilla and salt; stir in 3/4 cup flour; mix well and pour into prepared pan.
For cheesecake topping:
In a small mixing bowl, beat together cream cheese and 1/2 cup sugar using an electric mixer at medium speed until fluffy.
Add 1 egg, 1/2 tsp. vanilla, 2 tbs. flour and lemon juice and mix until smooth.
Spread in an even layer over Brownie batter; sprinkle with raspberries.
Bake 35-40 minutes or until top is puffed and toothpick comes out with crumbs.
Cool in pan on rack; refrigerate to set (about 6 hours)
before serving.
Brownie Batter
2 (6oz.) pkg. Dark chocolate, chopped
1/2 cup creamy butter
3/4 cup sugar
3 large eggs
2 tsp. vanilla
1 1/4 tsp. salt
3/4 cup all purpose flour
Cheesecake Topping
1 (8oz) pkg. Cream cheese
1/2 cup sugar
1 egg
1/2 tsp. vanilla
2 tbs. all purpose flour
2 tsp. lemon juice
2 cups fresh raspberries
Preheat oven to 350 degrees
Butter and flour a 13x9x2 inch pan
Combine chocolate and butter in a heavy saucepan;
melt over low heat, stirring frequently.
Cool and pour into a medium mixing bowl.
Stir in 3/4 cup sugar; whisk in 3 eggs, one at a time, 2 tsp. vanilla and salt; stir in 3/4 cup flour; mix well and pour into prepared pan.
For cheesecake topping:
In a small mixing bowl, beat together cream cheese and 1/2 cup sugar using an electric mixer at medium speed until fluffy.
Add 1 egg, 1/2 tsp. vanilla, 2 tbs. flour and lemon juice and mix until smooth.
Spread in an even layer over Brownie batter; sprinkle with raspberries.
Bake 35-40 minutes or until top is puffed and toothpick comes out with crumbs.
Cool in pan on rack; refrigerate to set (about 6 hours)
before serving.
