Cheese cake brownies

Yield: 1 Servings

Measure Ingredient
2 ounces Unsweetened baking chocolate
½ cup Butter
1 cup Sugar
½ teaspoon Vanilla
2 \N Eggs
⅓ cup Flour
1 cup Chopped nuts
8 ounces Cream cheese; room temp.
½ cup Sugar
2 tablespoons Unsweetened cocoa powder
½ teaspoon Vanilla
2 \N Eggs
1 tablespoon Flour



Pre-heat oven to 350. Ajust oven rack one third up from bottom of oven.

Line a 9x9 pan with a 12" square of aluminum foil. Place 1 T. butter in a pan and melt it in the oven, then brush it on the bottom and sides of pan.

Set pan aside.

Brownie Layer: In a heavy saucepan over med. 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 smooth top. Set aside.

Choc. Cheesecake layer:

in a small bowl, beat cream cheese until soft. Add sugar, cocoa powder and vanilla and beat. then add flour and eggs, one at a time, beating well after each addition. Pour cheesecake batter over brownie layer. Smooth top.

marbelize the mixture slightly by inserting a knife almost to the bottom of one corner of the pan and cuttingthrough thebatter with a zig zag pattern.

Smooth top.

Bake at 350 for about 40 minutes, or until a toothpick comes out clean.

Refridgerate for several hours or freeze for about 1 hour 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 off foil. 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 chilled.

Posted to JEWISH-FOOD digest by Rugelah@... on Aug 3, 1998, converted by MM_Buster v2.0l.

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