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  • Mulberry Cheesecake Brownies

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    Mulberry Cheesecake Brownies
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 ounce Fine-quality bittersweet
    •     chocolate minced
    • 2 ounce Unsweetened chocolate, minced
    • 1/2 c. Unsalted butter
    • 1 1/4 c. Sugar
    • 3 lrg Large eggs
    • 1 1/2 tsp Vanilla
    • 3/4 tsp Salt
    • 3/4 c. All-purpose flour
    • 8 ounce Cream cheese, softened
    • 2/3 c. Sugar
    • 2 tsp Fresh lemon juice
    • 1 lrg Egg
    • 1/2 tsp Vanilla
    • 1/4 tsp Salt
    • 2 Tbsp. All-purpose flour
    • 1 1/2 c. Mulberries
    • 1 Tbsp. Sugar
    •     Confectioners' sugar
    •     for sprinkling
    •     brownies (if you like)

    Directions

    1. Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan.
    2. Make brownie batter: In a metal bowl set over a pan of barely simmering water heat chocolate with butter stirring, and cold. Whisk in sugar and Large eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour till just combined and spread batter proportionately in prepared pan.
    3. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar till light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mix in an even layer over batter. Scatter Mulberries over topping and sprinkle with sugar.
    4. Bake brownies in middle of oven for 35 to 40 min, or possibly till top is puffed and pale golden brown and a tester comes out with crumbs adhering to it.
    5. Cold brownies completely in pan on a rack and chill, covered, at least 6 hrs or possibly overnight. Cut brownies into bars and sprinkle with confectioners' sugar. Serve brownies cool or possibly at room temperature. 24 brownies COOKING

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