Raspberry Cheesecake Brownies
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...
Ingredients
- 11/4 c sugar
- 3lg eggs
- 11/2 ts vanilla
- 3/4ts salt
- 3/4c all-purpose flour
- 2/3c sugar
- 2ts fresh lemon juice
- 1lg egg
Directions
- 1
For brownie batter: 4 oz Fine-quality bittersweet =chocolate chopped 2 oz Unsweetened chocolate
- 2
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 Crea
- 3
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 Confec
- 4
Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool
- 5
Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt
- 6
Whisk in flour until just combined and spread batter evenly in prepared pan
- 7
Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon jui
- 8
Beat in flour and spread mixture in an even layer over batter