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Raspberry Cheesecake Brownies




Source of Recipe


Buny






List of Ingredients



• Brownies:
  
• 4 ounces good quality bittersweet chocolate, chopped
  
• 2 ounces unsweetened chocolate, chopped
  
• 1/2 cup unsalted butter
  
• 1 1/4 cups sugar
  
• 3 large eggs
  
• 1 1/2 teaspoons vanilla
  
• 3/4 teaspoon salt
  
• 3/4 cup flour
  
• Cheescake Topping:
  
• 1 (8 ounce) package cream cheese, softened
  
• 2/3 cup sugar
  
• 2 teaspoons fresh lemon juice
  
• 1 large egg
  
• 1/2 teaspoon vanilla
  
• 1/4 teaspoon salt
  
• 2 tablespoons flour
  
• 1 1/2 cups raspberries
  
• 1 tablespoon sugar
  






Instructions



1. Preheat oven to 350 and butter and flour a 13x9" baking pan.
   
2. Brownie Batter: In the top of a double boiler, melt chocolate with butter, stirring and cool.
   
3. Whisk in sugar and eggs, one at a time, and whisk in vanilla and salt.
   
4. Whisk in flour until just combined and spread batter evenly into prepared pan.
   
5. 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.
   
6. Beat in flour and spread mixture in an even layer over batter.
   
7. Scatter raspberries over topping and sprinkle with sugar.
   
8. 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.
   
9. Cool brownies completely in pan on a rack and chill , covered atleast 6 hours or overnight.
   
10. Cut brownies into bars and sprinkle with confectioners' sugar.
    
11. Serve brownies cold or at room temperature.
    
12. Yield: 24 brownies