lemon cheesecake brownies from the fat witch baker

Name: Lemon cheesecake brownies From the Fat Witch Baker
Ingredients: - cheesecake batter:; 8 ounce(s) cream cheese, softened to room temperature; 1/2 cup(s) granulated sugar; 1/2 teaspoon(s) fresh lemon juice; 3/4 teaspoon(s) fresh lemon zest; 1 large egg; 1 tablespoon(s) unbleached flour; - chocolate batter:; 6 tablespoon(s) unsalted butter, three quarters stick; 2 ounce(s) unsweetened chocolate, chopped into same size pieces; 1/4 cup(s) bittersweet chocolate pieces; 1 cup(s) granulated sugar; 1 teaspoon(s) pure vanilla extract; 2 large eggs; 2/3 cup(s) unbleached flour; 1/2 teaspoon(s) salt

(2 RATINGS)

106 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Aug 20, 2012

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.

Rate

No Image

prep time

cook time

method ---

yield

Ingredients

- cheesecake batter:
8 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
1/2 teaspoon fresh lemon juice
3/4 teaspoon fresh lemon zest
1 large egg
1 tablespoon unbleached flour
- chocolate batter:
6 tablespoons unsalted butter, three quarters stick
2 ounces unsweetened chocolate, chopped into same size pieces
1/4 cup bittersweet chocolate pieces
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup unbleached flour
1/2 teaspoon salt

How To Make lemon cheesecake brownies from the fat witch baker

Step 1

Grease 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.

Step 2

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.
Step 3

Measure the flour and salt and sift together directly into the pan. Stir until well mixed and no trace of the dry ingredients remains
Step 4

Spread 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.
Step 5

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes