Lemon cheesecake brownies From the Fat Witch Baker
|8 oz||cream cheese, softened to room temperature|
|1/2 c||granulated sugar|
|1/2 tsp||fresh lemon juice|
|3/4 tsp||fresh lemon zest|
|1 Tbsp||unbleached flour|
|6 Tbsp||unsalted butter, three quarters stick|
get recipes @ goboldwithbutter.com
|2 oz||unsweetened chocolate, chopped into same size pieces|
|1/4 c||bittersweet chocolate pieces|
|1 c||granulated sugar|
|1 tsp||pure vanilla extract|
|2/3 c||unbleached flour|
Headnotes from the cookbook:
don't wiggle your nose at the idea of lemon and chocolate together. Tangy citrus and creamy fudge actually combine quite well, kind of like a yin and yang of desserts. These gooey brownies are swirled with succulent lemon cream cheese batter. The results are absolutely gorgeous.
To make the cheesecake batter, beat cream cheese, sugar, lemon juice, and lemon zest together. Beat in the egg until well mixed. Stir in the flour and mix lightly. Set aside.
Add the sugar and vanilla to the pan and whisk together until mixed. Add the eggs and mix well until entirely blended.