Tuesday, May 27, 2014

Orange Cheesecake Brownies

This recipe is a re-post from an earlier entry, where I shared two variants on brownies -- this orange cheesecake, and, a turtle brownie. I realize now that, combining those two recipes into one entry makes it hard for users to find the recipe again later. So, am re-posting now to help make it easier to find.

This brownie is still delicious!



Orange Cheesecake Brownies
Gourmet Magazine, December 1996

Cheesecake Batter:
1 8-oz package cream cheese, softened
1/3 c sugar
3/4 tsp orange zest, finely grated
1 egg
1 T flour

Chocolate Batter:
6 T unsalted butter, cut into pieces
2 oz unsweetened baking chocolate, chopped
2 oz bittersweet chocolate, chopped
1 c sugar
1 tsp vanilla extract
2 eggs
2/3 c flour
1/2 tsp salt

Preheat oven to 350. Butter and flour a 9" square baking pan, knocking out excess flour.

Make cheesecake batter: in a bowl, stir together cream cheese, sugar and zest with a wooden spoon until smooth. Beat in egg with a fork until blended and stir in flour.

Make chocolate batter: in a heavy 1 1/2 quart saucepan, melt butter and chocolate over low heat, stirring, until smooth. Remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.

Spread chocolate batter evenly in pan. Drop cheesecake batter by lage spoonfuls onto chocolate batter and run a knife through batters to make decorative swirls.














Bake brownies in middle of oven 50 minutes, or until cheesecake mixture is pale golden and tester comes out clean.

Cool completely in pan on a rack before cutting into squares.

Brownies keep, layered between sheets of wax paper, in an airtight container and chilled, 5 days.

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