Lemon Cheesecake Brownies From The Fat Witch Baker Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray and line with a strip of parchment paper.
• Using a rubber spatula, mix together the brownie mix, vegetable oil, egg and 1/3 cup water in a medium bowl until just combined. In a separate medium bowl, whisk together the mascarpone, sugar and lemon zest. Pour half the brownie batter in the bottom of the prepared dish and spread evenly. Dollop half of the cheesecake mixture on top and swirl in. Continue with the remaining brownie batter and cheesecake mix.
• Bake until the brownie just barely jiggles and only a few crumbs come out on a toothpick inserted in the center, 55 minutes to 1 hour. Cool completely before refrigerating. Serve chilled.

Steps:

• 1. Grease a 9 x 9" pan with butter. Dust with flour and Out the excess. Preheat the oven to 350°. To make the cheesecake batter, beat cream cheese, sugar, lemon juice, and lemon zest together. Beat in the egg until well mixed. Stir in the flour and mix lightly. Set aside.
• 2. To make the chocolate batter, melt the butter and chocolates in a small pan over low heat, stirring constantly. Remove from the heat and set aside to let cool. Add the sugar and vanilla to the pan and whisk together until mixed. Add the eggs and mix well until entirely blended.
• 3. Measure the flour and salt and sift together directly into the pan. Stir until well mixed and no trace of the dry ingredients remains
• 4. Spread the chocolate batter evenly into prepared baking pan. Ladle the cheesecake batter on top. With a spoon, make circular motions through both batters. Pull the spoon up after each motion . Bake for 50 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
• 5. Remove from the oven and let cool on a rack for 1 1/2 hours. If you do not eat these right away, refrigerate until ready to serve. Covered, these brownies can be kept refrigerated for up to five days. Cut just before serving. Makes 12 to 16 brownies.

Steps:

• Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.
• Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.
• Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.
• Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)
• Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
• Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.
• Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
• Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.