Yield: 24 Servings
|For brownie batter:|
|4 ounces||Fine-quality bittersweet|
|2 ounces||Unsweetened chocolate; chopped|
|½ cup||Unsalted butter|
|¾ cup||All-purpose flour|
|For cheesecake topping:|
|8 ounces||Cream cheese; softened|
|2 teaspoons||Fresh lemon juice|
|2 tablespoons||All-purpose flour|
|= for sprinkling|
|= brownies (if desired)|
Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan.
Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate 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 a bowl with an 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 batter. Scatter raspberries over topping and sprinkle with sugar.
Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester 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 confectioners' sugar. Serve brownies cold or at room temperature. 24 brownies COOKING LIVE SHOW #CLE086
Posted to Bakery Shoppe Digest148 by novmom@... (Angela Gilliland) on Jul 06, 1997