Lemon Cheesecake Brownies - May, 2023.

This dessert is kind of yin and yang pastry.

Tart lemon and smooth sweet brownies might sound like an odd combination.  However, the result is unique and delicious.  These are the perfect treats to celebrate summer is almost here.

You’ll find it on pages 130 & 132 of the original Fat Witch Bakery Cookbook.

• Ingredients
• Cheesecake Batter
• 8 ounces cream cheese, softened to room temperature 
• ½ cup granulated sugar 
• ½ teaspoon fresh lemon juice
• ¾ teaspoon fresh lemon zest 
• 1 large egg
• 1 tablespoon unbleached flour
• Brownie Batter
• 6 tablespoons (¾ stick) unsalted butter 
• 2 ounces unsweetened chocolate, chopped in same size pieces
• ¼ cup bittersweet (cacao 60% or more) chocolate chips 
• 1 cup granulated sugar 
• 1 teaspoon vanilla
• 2 large eggs 
• â…” cup unbleached flour
• ½ teaspoon salt

• Directions
• Preheat the oven to 350 degrees F.
• Grease a 9” square baking pan with butter or vegetable oil.
• Dust with flour and tap out excess
• Start with cheesecake batter
• Beat the cream cheese, sugar, lemon juice and lemon zest together in a medium size bowl.
• Beat in the egg until smooth and combined. 
• Stir in the flour and mix slightly.
• Set aside while you make the brownie batter.
• To make the brownie batter:
• Melt the butter and chocolates in a small saucepan over low heat, stirring constantly.
• Remove from the heat and let cool for 5 minutes
• When cool, add the sugar and vanilla to the saucepan and whisk together until combined.
• Add the eggs and mix until entirely blended.
• Measure the flour and salt and sift together directly into the saucepan.
• Stir until combined and no trace of dry ingredients remains.
• Spread the brownie batter evenly into the prepared baking pan.
• Ladle the cheesecake batter on top.
• With a spoon, make circles through both batters.
• Pull up the spoon after each motion.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with only crumbs (no batter).
• Remove the pan from the oven and cool on a rack for 1½ hours.
• Refrigerate for up to 5 days covered with plastic.
• Cut just before serving. Makes 12 to 16 brownies