Cheesecake Brownies- Recipe from the Joy of Cooking 1997 edition

I love this recipe! It’s delicious, its chocolatey delectable creaminess melting in your mouth.  Fairly easy to make, too.  

Whisk together:

  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

Stirring constantly melt in a saucepan over low heat:

  • 6 ounces of bittersweet chocolate coarsely chopped (I used 5 1/2 ounces semisweet and 1/2 ounce unsweetened chocolate)
  • 4 tablespoons butter 

Let mixture cool and then add and beat with a wooden spoon:

  •  2/3 cup sugar
  • 2 1/2 teaspoon vanilla (I only added 2 and they turned out delicious!)

Beat in one at a time until well combined:

  • 2 eggs

Stir in:

  • 2 tablespoons corn syrup 

Scrape the batter into an 8x8 pan that has been lined with a greased piece of tinfoil, the foil hanging off a couple inches on opposite sides.  This step is a bit finicky as the batter is stiff.  Bake in an oven at 350 degrees for 12 minutes.  In the mean time, combine the following ingredients in a food processor and blend until combined:

  • 12 ounces softened cream cheese cut into medium size chunks
  • 1/2 cup sugar
  • 2 tablespoons of melted unsalted butter
  • a large egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon lemon zest, grated finely

Reduce the oven temp to 325 degrees (F) and spread the cream cheese mixture on top of the baked chocolate mixture.  Bake until it is slightly browned on the top, approximately 32-36 minutes.  Cool on rack for 10 minutes and then stick in the fridge until chilled.  Using the tinfoil as handles, take the brownies to a surface (such as a cutting board) and cut into squares. 


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