Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Raspberry Cheesecake Brownies
BROWNIES:
4 ounces good quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup flour
CHEESECAKE TOPPING:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons flour
1 1/2 cups raspberries
1 tablespoon sugar
Preheat oven to 350ºF, and butter and flour a 13 by 9-inch baking pan. Make
brownie batter: In a metal bowl set over a pan of barely simmering water melt
chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time,
and whisk in vanilla and salt. Whisk in flour until just combined and spread
batter evenly in prepared pan.
Make cheesecake topping: In a bowl with an electric mixer cream together cream
cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla,
and salt. Beat in flour and spread mixture in an even layer over batter. Scatter
raspberries over topping and sprinkle with sugar.
Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and
pale golden and a tester comes out with crumbs adhering to it.
Cool brownies completely in pan on a rack and chill, covered, at least 6 hours
or overnight. Cut brownies into bars and sprinkle with confectioners' sugar.
Serve brownies cold or at room temperature.
