And anyway, I had a potluck to attend. I wanted to make Maggie Stiefvater’s November Cakes, trying out my idea about using more orange extract, but I didn’t have any cream with which to make the caramel glaze, so instead I made these brownies.
Of course there is nothing unusual about cheesecake-layered brownies, but this particular recipe is very good and very reliable, and I invite you all to try them next time you have a party to attend.
8 oz cream cheese, softened
1/3 C sugar
1/2 tsp vanilla
4 Tbsp flour
2 1/2 oz unsweetened chocolate
1/2 C. (1 stick) butter
3/4 C flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 C sugar
Beat together filling ingredients and set aside.
Melt chocolate and butter in microwave, stir until smooth, set aside.
Combine flour, baking powder, and salt.
Beat eggs, vanilla, and sugar until smooth. Beat in chocolate mixture. Beat in flour mixture, on low speed. Spread slightly less than half the batter in a greased 8 x 8 pan. Spread filling over bottom layer of brownies. Dollop rest of brownie batter over filling and spread out until it more or less covers the filling. You do not have to achieve perfect coverage when doing this.
Bake at 350 degrees (340 degrees for a glass pan) for 40-45 minutes, until a toothpick inserted near the center comes out with moist crumbs clinging to it. Cool the brownies in the pan. Cool completely before slicing, if you have sufficient self control. I have to say that slicing off a little taste before the brownies are completely cool doesn’t seem to have any negative effects on the brownies, but they are easiest to slice if chilled. Because of the cheesecake layer, they should be chilled to store, if they last that long.