Lemon Cheesecake Brownies From The Fat Witch Baker Recipes

LEMON CHEESECAKE BROWNIES

Lemon Cheesecake Brownies image

Provided by Giada De Laurentiis

Categories dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray, for the baking dish
One 18.2-ounce box brownie mix, such as Duncan Hines
1/3 cup vegetable oil
1 egg
8 ounces mascarpone cheese, at room temperature
2 tablespoons sugar
2 teaspoons lemon zest (from about 2 lemons)

Steps:

Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray and line with a strip of parchment paper.
Using a rubber spatula, mix together the brownie mix, vegetable oil, egg and 1/3 cup water in a medium bowl until just combined. In a separate medium bowl, whisk together the mascarpone, sugar and lemon zest. Pour half the brownie batter in the bottom of the prepared dish and spread evenly. Dollop half of the cheesecake mixture on top and swirl in. Continue with the remaining brownie batter and cheesecake mix.
Bake until the brownie just barely jiggles and only a few crumbs come out on a toothpick inserted in the center, 55 minutes to 1 hour. Cool completely before refrigerating. Serve chilled.

FAT WITCH BROWNIES

Fat Witch Brownies image

Make and share this Fat Witch Brownies recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h3m

Yield 12 brownies

Number Of Ingredients 9

Ingredients

14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup bittersweet chocolate chips
2 tablespoons bittersweet chocolate chips
1 1/4 cups sugar
4 large eggs
1 teaspoon pure vanilla
1/2 cup unbleached flour
2 tablespoons unbleached flour
salt, a pinch

Steps:

Grease a 9x9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
Melt butter and chocolate in a small saucepan over low heat, stirring often; set aside to cool.
Cream the sugar, eggs, and vanilla together; add in the cooled chocolate mixture; mix until well blended.
Measure the flour and salt; then sift together directly into the chocolate mixture.
Mix batter gently until well combined and no trace of dry ingredients remains.
*At this point, stir in any extras like walnuts.
Spread the batter evenly in the prepared pan; bake 33 minutes or until toothpick tests done (clean or with only crumbs, no batter).
Remove from oven and cool on a rack for 1 hour; cut just before serving.

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