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
3/4 c All-purpose flour
For cheesecake topping:
8 oz Cream cheese; 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
Confectioners' sugar
= for sprinkling
= brownies (if desired)
Preheat oven to 350 degrees, and butter and flour a 13
by 9-inch baking pan.
Make brownie batter: In a metal bowl set over a pan of
barely simmering water melt chocolate with butter stirring,
and cool. Whisk in sugar and eggs, 1 at a time, and whisk
in vanilla and salt. Whisk in flour until just combined and
spread batter evenly in prepared pan.
Make cheesecake topping: In a bowl with an electric
mixer cream together cream cheese and sugar until light and
fluffy and beat in lemon juice, egg, vanilla, and salt.
Beat in flour and spread mixture in an even layer over
batter. Scatter raspberries over topping and sprinkle
with sugar.
Bake brownies in middle of oven for 35 to 40 minutes,
or until top is puffed and pale golden and a tester comes
out with crumbs adhering to it. Cool brownies completely in
pan on a rack and chill, covered, at least 6 hours or
overnight. Cut brownies into bars and sprinkle with
confectioners' sugar. Serve brownies cold or at room
temperature. 24 brownies COOKING LIVE SHOW #CLE086
