From "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


INGREDIENTS FOR BROWNIE LAYER:

1 tablespoon butter
2 ounces unsweetened chocolate
1/2 cup butter (1 cube)
1 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/3 cup all-purpose flour
1 cup chopped nuts (pecans, walnuts or hazelnuts)

INGREDIENTS FOR CHEESECAKE LAYER:

1 (8-ounce) package cream cheese, room temperature
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
2 eggs
1 tablespoon all-purpose flour
 

TO PREPARE:

Preheat oven to 350 degrees.  Adjust oven rack one-third up from bottom of oven.

Line a 9 x 9-inch pan with a 12-inch square of aluminum foil.  Place 1 tablespoon butter in pan and melt it in the oven, then brush it on bottom and sides of pan.  Set pan aside.

TO PREPARE BROWNIE LAYER:

In a heavy saucepan over medium heat, melt chocolate and butter, stirring occasionally.  Whisk in sugar and vanilla.  Remove pan from heat and beat in eggs one at a time.

Add flour and stir well, then add chopped nuts.  Turn batter into pan and smooth top.  Set aside.

TO PREPARE CHOCOLATE CHEESECAKE LAYER:

In a small bowl, beat cream cheese until soft.  Add sugar, cocoa and vanilla and beat.  Then add flour and eggs one at a time, beating well after each addition.

Pour cheesecake mixture over brownie layer.  Smooth top.

Marbleize the mixtures slightly by inserting a knife almost to the bottom of one corner of pan and cutting through batter in a wide zigzag pattern.  Smooth top.

Bake at 350 degrees, about 40 minutes, or until a toothpick inserted in the center comes out clean.  Cool.  Refrigerate for several hours or freeze for about an hour until firm.

TO REMOVE AND CUT BROWNIES:

Cover top of pan with a sheet of waxed paper, then a cookie sheet.  Invert onto cookie sheet and peel off foil.

Invert again right-side-up.  The cheesecake layer will now be on top.  Cut into 32 bars or triangles, cleaning blade after each cut.  Store in a single layer in refrigerator or freezer.  Serve chilled.

YIELD:  
32 bars

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