Cheesecake brownies

Yield: 12 servings

Measure Ingredient
1½ teaspoon Vanilla
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Caterer Daina Paulius will teach a chocolate and creative desserts class at George Brown College this fall. Here's a taste.


4 oz Bittersweet Chocolate; chopped 2 oz Unsweetened Chocolate; chopped ½ c Unsalted Butter

1¼ c Sugar

3 ea Eggs

¾ ts Salt

¾ c All-Purpose Flour

8 oz Cream Cheese; softened

⅔ c Sugar

2 ts Lemon Juice

1 ea Egg

½ ts Vanilla

¼ ts Salt

2 tb All-Purpose Flour

1 ½ c Raspberries, Blueberries, sliced Peaches or Mango x Icing Sugar


1. Preheat oven to 350F. Butter and flour a 9 X 13-inch pan. Melt chocolate and butter in a metal bowl set over simmering water. Cool.

Whisk in sugar and eggs one at a time. Stir in vanilla and salt. Add flour and stir until combined. Spread batter in pan.

2. With electric mixer, cream the cheese and sugar until light. Add lemon juice, egg, vanilla and salt. Beat in flour and then spread mixture over batter. Scatter raspberries over topping. Bake in middle of oven 35 to 40 minutes or until puffed and golden. Cool overnight.

Slice in wedges and sprinkle with icing sugar before serving. Serves 12.

Source: Food 95 Column in the Toronto Sun (30 August, 1995) Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 08-31-95

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