First and foremost, let it be known that I am mourning. There has been a death in the family, and it is a sad day indeed. Rest in peace, HP Pavillion dv6000. You have served me, er, reasonably well over the last two years. You could’ve told me that you were going though, instead of just up and leaving like that. I know you had been temperamental, but your temperament was probably learned from me. I’m sorry if I’ve hurt you or your feelings over the past couple of years. Particularly sorry for all the coffee spilled and all the times you were dropped or sat on. Please don’t take your secrets with you to the grave, I need them for my blogs. So I can keep posting delicious recipes like brownies.
Enough said about death. Let’s live some by eating. Cheesecake and brownies. Two of the most sinful desserts there are. Combined. With some strawberry preserves thrown in for good measure.
These are dense, chewy, creamy, and sweet with a hint of tartness from the preserves and the cheesecake batter. Need I say more? No better way to mourn. Live and love with these brownies.
Strawberry Cheesecake Brownies
makes an 8 by 8 square pan, cut into as many bars as you’d like
2 oz. semisweet chocolate, chopped, or use 1/3 cup chocolate chips
2 Tbsp. unsweetened cocoa powder
2 eggs, beaten and divided
3/4 c. sugar
1/2 c. butter
2/3 c. flour
1/4 tsp. salt
1 tsp. vanilla extract
4 oz. cream cheese, room temperature
3 Tbsp. sugar
1/4 tsp. vanilla extract
1/3 c. strawberry preserves, stirred
Preheat oven to 350 degrees. Spray an 8 by 8 square pan with cooking spray, or grease and flour.
In a large bowl set over a pot of simmering water, melt the butter with the chocolate. Stir until smooth. Let cool slightly. Place the cheesecake batter ingredients in a separate small bowl, pour in about 1/2 an egg from your beaten eggs for the brownie batter. Blend well.
When the chocolate mixture has cooled sufficiently, add sugar, vanilla, and remaining beaten egg. Mix well. Add flour, cocoa powder, and salt. Mix until uniform.
Pour the brownie batter into the prepared pan. Spoon the cheesecake batter in dollops on top. Drop the strawberry preserves on top of the cheesecake batter. Don’t drop on top of the brownie batter because the color of the preserves will blend in with the chocolate and the result will not be as attractive. Use a knife and swirl together slightly.
Bake for 30-40 minutes, or until a toothpick inserted 1 inch from the side of the pan comes out clean. My rule with brownies is that it is always better to underbake than overbake.
Cool completely before slicing, if you can wait that long. Keep in the fridge.