Mile High Walnut-Raspberry Cheesecake Brownies

Sue Freeman posted 05-01-98

Source: Akron Beacon Journal
Mile High Walnut-Raspberry Cheesecake Brownies

brownie batter:
1 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
6 1 oz squares unsweetened chocolate (dark)
1 cup unsalted butter
5 large eggs
1 1/4 cups sugar
1 1/2 cups packed brown sugar
1 Tablespoon vanilla extract
1 1/4 cup walnut pieces

raspberry cheesecake batter:
1 cup cream cheese
6 Tablespoon unsalted butter (softened)
1/2 cup sugar
1 cup seedless raspberry preserves
1/4 t red food coloring
3 large eggs
1 1/2 tsp. vanilla extract

3/4 cup walnut pieces

Preheat oven to 350F

Sift flour, baking powder and salt. Set mixture aside.

Melt chocolate and butter together in a microwave or the top of a double broiler.

While chocolte is melting. Beat eggs, sugars, and vanilla together in the bowl of a 5 quart mixer until well blended. On low speed, bend the melted chocolate mixture into the egg and sugar mixture until well blended, scraping bowl down once during the mixing process. Add the flour mixture and beat until well blended.

Remove and reserve 2 1/4 cup of the brownie mixture. Then add the walnuts to the batter remaining in the bowl and mix them in well.

Prepare a 9 x 13 inch pan by lightly greasing it. Create a liner for the pan by pressing either kitchen parchment paper or foil into the pan so that it sticks to the greased surfaces. Brush the liner with melted butter. Pour brownie batter with walnuts into the pan and set aside.

For the raspberry cheesecake batter: In the bowl of the 5 1/2 quart mixer, beat the cream cheese until it is smooth and creamy. Beat in the soft butter, followed by the sugar and mix until smooth, scraping the bowl as often as you need .

Pour cheesecake mixture over the brownie batter and if necessary spread the cheesecake mixture over the top to the edges using a rubber spatula.

Drizzle the reserved brownie batter over the cheesecake batter being careful not to completely cover the cheesecake batter. Pull a knife in a zigzag pattern through the batters in the pan to marble them. Sprinkle with the remaining 3/4 cup walnuts evenly over the batter and bake brownies at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake the brownies. Remove brownies from oven and allow to cool at room temp.Then refrigerate them overnight.

Turn the refrigerated brownies out of the pan ad remove the paper or foil from the bottom of the brownies. Flip them right side up and with a knife dipped in hot water and wiped dry...cut them into 2 inch squares. Allow brownies to come to room temp and serve.

Makes 24 (2 inch) brownies.

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