back-words... recipe...

September 19, 2008
recipe...
Raspberry Cheesecake Brownies

brownie batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoons salt
3/4 cup all-purpose flour

cheesecake topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour

1 1/2 cups raspberries
1 tablespoon sugar

confectioners sugar, for sprinkling Brownies (optional)

Preheat oven to 350 degrees
Butter and flour a 13" x 9" 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.