Cheesecake Brownies

Caterer Daina Paulius will teach a chocolate and creative desserts
class at George Brown College this fall. Here’s a taste.

INGREDIENTS:

4 oz Bittersweet Chocolate; chopped
2 oz Unsweetened Chocolate; chopped
1/2 c Unsalted Butter
1 1/4 c Sugar
3 ea Eggs
1 1/2 ts Vanilla
3/4 ts Salt
3/4 c All-Purpose Flour
8 oz Cream Cheese; softened
2/3 c Sugar
2 ts Lemon Juice
1 ea Egg
1/2 ts Vanilla
1/4 ts Salt
2 tb All-Purpose Flour
1 1/2 c Raspberries, Blueberries, sliced Peaches or Mango
x Icing Sugar

DIRECTIONS:

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.