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COMMENT:
There are many recipes for brownies, but this is the ultimate! The
flavors of the cheesecake and brown are remarkable when combined
together. This is sure to be one for your family's favorite summertime
treats.
INGREDIENTS FOR BROWNIE:
- 4 ounces unsweetened chocolate, chopped
- ½ cup unsalted butter, cubed
- 2 tbsps cocoa powder
- 1 tsp instant coffee granules
- 1½ cups sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 eggs
- 1 cup all-purpose flour
- ¾ cup walnuts, toasted and chopped
METHOD:
Preheat oven to 350°F. Spray an 8-inch square baking pan with
nonstick spray.
Place chocolate, butter, cocoa powder and coffee in a microwave-safe
bowl. Heat on full power in the microwave, stirring every 30 seconds.
Remove when chocolate is nearly melted. Stir until totally smooth.
Add sugar, vanilla and salt. Blend in eggs, 1 at a time. Fold in
flour and walnuts. Spread batter in baking pan and set aside.
INGREDIENTS FOR CHEESECAKE:
- 2 ounces cream cheese, softened
- 2 ounces Bittersweet Plantation Dairy Creole Cream Cheese
- ¼ cup sugar
- zest from 1 lemon, minced
- ½ lemon, juiced
- ½ tsp vanilla
- pinch of salt
- 1 egg
METHOD:
In a mixing bowl, beat cream cheese, Creole cream cheese, sugar,
lemon zest, lemon juice, vanilla and salt with an electric mixer
until smooth. Add egg and blend well. Spread mixture evenly over
the top of the unbaked brownie batter. Bake 1 hour or until cheesecake
is set and golden around edges. Cool, cover and chill overnight.
Cut into squares and serve.
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