The Maine Windjammer Association

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MARBLED CHEESECAKE BROWNIES
from the Lewis R. French

Chocolate batter:

16 ounces semi-sweet chocolate
12 TBSP butter
8 eggs
3 cups sugar
2 cups flour
1 tsp salt
2 tsp baking powder
1 TBSP vanilla extract

Cheesecake batter:

8 TBSP butter, room temp
12 ounces cream cheese
1 cup sugar
2 eggs
4 TBSP flour
2 tsp vanilla extract

Chocolate batter: In a medium saucepan, melt chocolate and butter over low heat, stirring constantly. Set aside to cool. In a large bowl, beat eggs until light and fluffy. Gradually add sugar. Continue beating until blended. Sift in flour, salt, and baking powder. Fold to combine. Stir in cooled chocolate mixture and vanilla extract. Spread all but 2 cups of chocolate batter into two greased 9” x 13” pans.

Cheesecake batter: In a medium bowl, ream butter and cream cheese. Add sugar, beat until blended. Beat in eggs, flour, and vanilla. Spread mixture over chocolate batter in the pans. Place dollops of the remaining chocolate batter on top, and drag the tip of a knife through the surface randomly to marbleize. Bake until a toothpick poked into center comes out clean (35-40 minutes in a 350 degree oven).

Serves a full boat.