Sunday, May 2, 2010

Cheesecake Brownies...An Old Favorite Returns!

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Mmm...brownies, let me count the ways! This recipe by David Leibowitz brings back memories of the 80's when these brownies with cream cheese were all the rage.  I haven't made them since and now I wonder why!  The combination of the softened cream cheese with the deep chocolate of these brownies is enough to send you into absolute rapture.  I have added a little coffee to the chocolate to further bring out the taste ( I learned this from Julia Child many years ago) but you may skip this step if you want.  They will still taste divine!


One 9-inch (23cm) square pan


Ingredients

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
1 TB instant espresso powder (optional)
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips


8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract


Directions
1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth.  Remove from heat and beat in the 2/3 cup (130g) sugar, expresso and then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.





7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too


Recipe Photos courtesy David Leibowitz

6 comments:

  1. Thank you Julieta for having put this classic back in the forefront.
    I however have to confess to never had the pleasure to experience the joy that this dessert apparently brings.
    Now that you have taken the time to bring it to the surface...I will add it to my repertoire.
    Thank you for sharing.
    BTW...I completely agree about the coffee addition ;0)
    Claudia

    ReplyDelete
  2. Unlike Claudia/Foodessa. I have indulge din cream cheese brownies way too many times. But, not lately. That's about to change! lol

    ReplyDelete
  3. Hi Julieta,

    I stumbled about your site asking google for "Westie Lucy" because our 12 week old westie baby is called Lucy too.
    Found some yummy recipes here, and I sure will try the Cheesecake Brownies. Thank you so much.

    Greetings from Germany,
    Heidi with Lucy

    ReplyDelete
  4. Hi Lucy,

    Yes, she's popular on the web and on Twitter! lots of westies there too. come visit my country blog http://mykitchenbythelake.blogspot .com for more pics & stuff about her. thanks for stopping by

    ReplyDelete
  5. Love this recipe, I am not a cook- BUT I can pass it on to my darling brother's darling who loves a new recipe. So I love brownies, and dogs-I have several clients with Westies and I love them. I have added you to my blog list, and have been following your comments on Reggie Darling for a while. pgt

    ReplyDelete
  6. pgt yes I've been following you too for awhile and,enjoy our frequent meetups at reggiedarling and Ulla's blog. What fun all this blogging has become and what a wonderful and knowledgeable group. Thanks for stopping by and adding me to your list. Much appreciated, really!

    ReplyDelete

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