recipes
TCHOcolate Walnut Cheesecake Brownies
INGREDIENTS
Chocolate Walnut Batter
6 ounces TCHO Dark Chocolate
1 cup sweet butter, softened
2 eggs
1 cup flour
1 cup walnuts, coarse chop
1 teaspoon vanilla
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
Cheesecake Mix
2 (8 ounces) packages cream cheese
1 egg
1 cup sugar
2 tablespoon butter, softened
1 tablespoon flour
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon lemon zest (or orange zest)
1/2 teaspoon cardamom
PREPARATION
1. Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour 9-inch square pan.
2. Melt TCHO chocolate over low heat, let cool.
3. Cheesecake Mix: Beat cream cheese, 1 egg, butter, sugar, salt, flour and vanilla, lemon zest, and cardamom. Set aside.
4. Chocolate Walnut Batter: Beat 2 eggs until light; add butter, sugar, baking powder, salt and flour. Blend in cooled chocolate, walnuts, and vanilla.
5. Spread 3/4 of chocolate batter in pan. Then, spread Cheesecake mix evenly over chocolate layer. Spoon on large dollops of remaining chocolate walnut batter over cheesecake layer. Zigzag deep with knife to create marble layers, be sure mixture is level in the pan.
6. Bake for 35-40 minutes, or until toothpick comes out clean when inserted in center of pan. Cut into 2″ squares.
RECIPE NOTES
Makes 16 – 20 brownies.
