Rosies New York Cheesecake Brownies Recipes

Steps:

• Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees.
• Prepare a 9-by-9-by-1 3/4-inch pan as follows: Turn the pan upside down. Center a 12-inch square of aluminum foil over the pan and fold down the sides and corners to shape the foil. Then turn the pan right side up. Place the foil in the pan and gently press it into place. Place a piece of butter in the pan, heat it in the oven to melt and then brush it all over with a pastry brush or spread it with crumbled wax paper. Set aside.
• To prepare the brownie layer, place the chocolate and butter in a 2- to 3-quart heavy saucepan over low heat and stir occasionally until melted. Stir in the salt, sugar and vanilla. Remove from heat and stir in the eggs one at a time. Add the flour and stir well to mix, then stir in the pecans and coconut. Turn the batter into the prepared pan and smooth the top. Let stand.
• To prepare the cheesecake layer, beat the cheese in the small bowl of an electric mixer until it is soft. Add the sugar, two tablespoons cocoa powder, vanilla and almond extracts, eggs and flour, one at a time, beating until incorporated after each addition.
• Pour the cheesecake mixture in a ribbon over the top of the brownie layer. Smooth the top. Then marbleize the two mixtures slightly as follows: Insert the handle end of a teaspoon almost but not completely to the bottom in one corner of the pan and, with the flat side of the handle, cut through the batter in a wide zigzag pattern. Smooth the top again.
• Bake for about 40 minutes until a toothpick gently inserted in the middle comes out clean.
• Cool to room temperature. Then place in the freezer for about one hour until firm.
• Cover with a piece of wax paper and, on top of that, a cookie sheet. Turn the pan and cookie sheet upside down, remove the pan and peel off the foil. Cover with a cutting board or another cookie sheet and then turn upside down again, leaving the cake right side up.
• Cut into 16 large squares or 32 bars or triangles, wiping the blade with a damp cloth between cuttings. These may be wrapped individually in clear plastic wrap. But if they are not going to kept cold, using a sieve, sprinkle cocoa over the tops before wrapping to prevent sticking. Store these in the refrigerator or the freezer. They may be served frozen.

Steps:

• Preheat oven to 300 degrees.
• Lightly greas 9" pan or line with parchment paper.
• FOR THE BROWNIE.
• Melt chocolate and butter in double broiler and allow to cool.
• Beat 1 cup sugar and 3 whole eggs in mixing bowl until pale yellow for 2 minutes.
• Add flour at low speed for 5 seconds.
• Add cooled chocolate mixture at low speed and blend until mixed for 15 seconds.
• Spread batter evenly in prepared pan and place in freezer for 10 minutes.
• FOR THE CHEESECAKE;.
• Place cream cheese, 1/2 cup sugar, 1 whole egg, 1 large egg yolk and lemon juice in food processor and process until smooth, 1 minute.
• Remove pan from freezer and spoon cheesecake mixture over brownie mixture using a spatula.
• DO NOT mix the two together.
• Bake on the center rack of the oven about 1 hour and 5 to 10 minutes until top is set and center is just about level with edges.
• Cool for 30 minutes.
• Cut in pan with a sharp knife dipped in hot water before each cut.
• Refrigerate in pan covered with plastic wrap for up to two days.
• After that, layer them in airtight plastic containers for another two days in refrigerator or up to two weeks in freezer.
• Note: The butter amount was inadvertently omitted from the recipe when published. Other similiar recipes indicate the amount I posted is correct.

Steps:

• Brownie batter - preheat oven to 350~. Butter 13"x9"x2" baking pan.
• Combine chocolate, butter, and coffee powder in heavy small saucepan. Stir over low heat until melted and smooth.
• Remove from heat; cool slightly.
• In lg. bowl, beat eggs until frothy. Gradually add sugar and beat until mixture is pale yellow and slightly thickened.
• Stir in flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate mixture; stir until well blended.
• Cream cheese mixture - using electric mixer, beat cream cheese and butter in lg. bowl until smooth.
• Add sugar and beat until fluffy. Beat in eggs, flour, and coffee liqueur.
• Set aside 1/2 cup brownie batter for topping.
• Pour remaining batter into prepared pan. Carefully spoon cream cheese mixture over batter, covering completely. Sprinkle chocolate chips evenly over cream cheese layer.
• Drop reserved batter by spoonfuls over cream cheese layer.
• Using small knife, swirl batter into cream cheese mixture to resemble marble pattern.
• Bake brownies until edges are light golden and toothpick inserted into center comes out with some crumbs still attached; about 30 mins.
• Cool completely in pan on rack; cut into squares.

Steps:

• Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
• Melt the 3 1/2 ounces of chocolate and 12 T butter in the top of a double boiler placed over simmering water; Cool the mixture for 5 minutes; Place 1 1/2 cups sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
• Add the vanilla; With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds; Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
• Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl; Stir in 1/2 cup of the nuts.
• Spread the batter evenly in the prepared pan and sprinkle the remaining 2 T of nuts over the top.
• Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
• Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies; Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.
• For the Chocolate Orgasms, do not cut the brownies, but allow them to cool completely.
• The prepare the frosting, melt the 1 1/2 ounces of chocolate in the top of a double boiler placed over simmering water.
• Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate; Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
• Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.

Steps:

• Preheat oven to 350 degrees.
• Butter an 8-inch square pan.
• In double boiler, melt the chocolate with the butter over barely simmering water.
• Set aside to cool for 5 minutes.
• In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
• Add the vanilla and the lightly beaten eggs and mix just until combined.
• Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
• Spread batter evenly into prepared pan and bake for 20 to 25 minutes until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb.
• Do not over bake.
• Cool in the pan on a rack until it reaches room temperature.
• When it is cool, cover with plastic wrap and set aside overnight.
• To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
• Process for 3 to 5 minutes until mixture is firm and shiny (the sound of the blender will change when the mixture has firmed up).
• Frost the brownies with a thin layer of the icing.
• To serve, cut into squares and top each with a pecan half, if desired.