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|
|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|
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DirectionsGrease a 9 x 9" pan with butter. Dust with flour and Out the excess. Preheat the oven to 350°.
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.To make the chocolate batter, melt the butter and chocolates in a small pan over low heat, stirring constantly. Remove from the heat and set aside to let cool.
Add the sugar and vanilla to the pan and whisk together until mixed. Add the eggs and mix well until entirely blended.Measure the flour and salt and sift together directly into the pan. Stir until well mixed and no trace of the dry ingredients remainsSpread the chocolate batter evenly into prepared baking pan. Ladle the cheesecake batter on top. With a spoon, make circular motions through both batters. Pull the spoon up after each motion . Bake for 50 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.Remove from the oven and let cool on a rack for 1 1/2 hours. If you do not eat these right away, refrigerate until ready to serve. Covered, these brownies can be kept refrigerated for up to five days. Cut just before serving. Makes 12 to 16 brownies.