best of both worlds

what could be better than combining a brownie with a cheesecake?

here is a recipe for something i tried after seeing it on COCONUT & LIME [needed to bring something to an affair i was attending]. it is also an item i have seen done by donna hay in one of her books i own. it really is good but i made a change or two to it, as i wanted a bit more of a tang to the cheesecake mixture to offset the sweetness of the brownie. i also added chunks of white chocolate on top of the brownie layer which is entirely optional. interestingly, the brownie part is almost an exact replica of the one which i grew up with knowing. this recipe requires two bowls and can be done quickly by hand if you are organized.

cheesecake brownies

cheesecake ingredients:

1 pkg cream cheese [250 g], room temp.
1 egg
1 - 2 tbsp lemon juice
1/2 c sugar
1 tsp vanilla
1 tbsp flour

brownie ingredients:

2 eggs
1 c sugar
1/2 c butter
4 squares [4 oz] semisweet chocolate [i used valrhona]
1/2 c flour
1 tsp vanilla
1/8 tsp salt
*1 tsp baking powder
[if you like much denser brownies you may add less or just omit]

4 oz white chocolate [optional]

method:

preheat oven to 350F and butter an 8 x 8 pan [larger will be too thin].

combine all ingredients for the creamcheese topping, beat well and set aside.

melt the chocolate and butter and let cool a bit. add the sugar and when cool enough add eggs. add the rest of the ingredients and mix well.

in an 8 x 8 inch buttered pan, add the layer of brownie mixture. smooth over and then on top add broken up chunks of white chocolate.

add the cheesecake mixture over this and bake approximately 40 -50 minutes.

let cool completely before sticking your face in it. :p

[i actually like them better after they have been refrigerated. don't worry about leaving out the baking powder; my original recipe for the same thing doesn't include it.]