Thursday, July 9, 2009

Cheesecake Brownies

For the brownie bottom:

8 oz. (about 1 cup) semi-sweet chocolate - either bars or chocolate chips

2 sticks butter

1 2/3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

4 large eggs plus 2 large egg yolks

2 cups sugar

1 tablespoon pure vanilla

For the cheesecake layer:

2 8-ounce packages cream cheese, at room temperature

1 ½ cups sugar

¼ teaspoon kosher salt

6 large eggs

1 ½ teaspoons pure vanilla extract

2 cups (one 12-ounce package) semisweet chocolate chips

Before you start:

Position a rack in the center of your oven. Preheat the oven to 325 degrees. Lightly butter a 9×13-inch pan. Line the pan with parchment paper or aluminum foil.

To make the brownies:

1. In the top of a double boiler over simmering, not boiling water, melt the chocolate and the butter, stirring to combine. Set aside to cool to warm.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla until smooth.

4. Pour the chocolate mixture into the egg mixture and combine with a whisk. Add the flour mixture to the chocolate/egg mixture and stir until just combined. Pour the brownie better into the prepared pan, and spread evenly.

To make the cheesecake layer:

In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, sugar, and the salt until light and fluffy, about 5 minutes. Add the eggs, 2 at a time, and mix well after each addition. Scrape down the sides of the bowl. Stir in the vanilla.

To complete the brownies:

1. Pour the cheesecake mixture over the brownie layer. Sprinkle the chocolate chops evenly over the cheesecake layer.

2. Bake for about 1 hour, or until lightly golden. You don't want to over-cook the brownies because they can become dry on the bottom. Remove to a wire rack to cool. Cool completely before slicing and store in an airtight container in the refrigerator. May be served cold or at room temperature.

*Adapted from Dinner & Dessert

No comments:

Post a Comment