For brownie batter:
4 oz Fine-quality bittersweet
=chocolate chopped
2 oz Unsweetened chocolate;
-chopped
1/2 c Unsalted butter
1 1/4 c Sugar
3 lg Eggs
1 1/2 ts Vanilla
3/4 ts Salt
3/4 c All-purpose flour
For cheesecake topping:
8 oz Cream cheese; softened
2/3 c Sugar
2 ts Fresh lemon juice
1 lg Egg
1/2 ts Vanilla
1/4 ts Salt
2 tb All-purpose flour
1 1/2 c Raspberries
1 tb Sugar
Confectioners’ sugar
= 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
Yields
24 Servings