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Walnut Raspberry Cheesecake Brownies




Source of Recipe


Internet


List of Ingredients




Serving Size : 24

Brownie Batter:
7 1/2 oz flour, all-purpose
1-1/2 teaspoon baking powder
3/4 teaspoon salt
8 oz unsalted butter
6 oz unsweetened baking chocolate
6 oz dark chocolate
12 oz brown sugar
10 oz sugar
10 oz eggs
1/2 oz vanilla extract
5 oz walnuts, chopped

Raspberry Cheesecake Batter:
8 oz cream cheese, softened
3 oz butter, softened
4 oz sugar
8 oz raspberry jam, seedless
1/4 teaspoon red food coloring
6 oz eggs
1/4 oz vanilla extract
melted butter as needed
chopped walnuts for garnish


Recipe



For the Brownie Batter:
Sift together the all-purpose flour, baking powder, and salt and set aside. Combine the unsalted butter, unsweetened chocolate, and dark chocolate; melt over double-broiler. Let cool a little bit. While chocolate is melting, cream together on medium speed the brown sugar, sugar, eggs, and vanilla extract until well blended. Add the slightly cooled chocolate mixture and mix on low speed until blended. Add flour mixture and mix on low speed until well blended. Remove 1 lb 2 ozs of the batter (2-1/4 cups) from bowl. Add nuts to remaining batter. Stir until blended.

For the Raspberry Cheesecake Batter:
Place in a 5 qt bowl the cream cheese and beat on medium speed until smooth. Add the softened unsalted butter and mix until incorporated. Add the sugar and mix until well blended. Combine the raspberry jam and red food coloring, then add to the mix and mix until fully incorporated. Add the eggs and vanilla extract and mix on low speed until slightly blended.

Lightly grease a 9"x13" pan, then line bottom of pan with parchment paper. Brush the liner with melted butter. Pour the brownie batter with the walnuts into the pan. Pour the cheesecake batter over the brownie batter. Drizzle ribbons of the remaining brownie batter over the cheesecake batter, being careful not to completely cover the cheesecake batter. Pull the tip of a knife in a zigzag pattern through the batters to create a marbled effect. Sprinkle the remaining 3 ozs of chopped walnuts on top. Bake in a preheated 350F oven until toothpick inserted in the center comes out barely clean, about 60-75 minutes. Do not over bake! Allow to cool to room temperature and refrigerate overnight in the pan. The next day, turn out of pan, remove parchment paper and flip right side up. Using a sharp knife that was dipped in hot water and wiped dry, cut brownies into 2-inch squares.