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Seasonal Recipe

Recipe for cheesecake brownies

Karoline Boehm Goodnick for The Boston Globe

Makes 16

Swirls of creamy cheesecake in a walnut brownie batter make these brownies look like marble cake. Remove them from the oven when the cheese swirls are golden to pale brown, like the top of a cheesecake. Cool, then refrigerate until cold. The pan is lined with foil, which makes it easy to lift out the block to cut them. Squares in the middle will be dense and fudgy, outer ones more cakelike. Something for everyone.


1package (8 ounces) cream cheese, at room
¼cup sugar

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1. In an electric mixer, combine the cream cheese, sugar, and egg.

2. Beat until well blended. Set aside.


Butter (for the pan)
½cup (1 stick) unsalted
2ounces unsweetened
chocolate, coarsely chopped
2ounces semisweet
chocolate, coarsely chopped
1cup sugar
1teaspoon vanilla extract
½cup flour
¼teaspoon salt
½cup walnuts, chopped

1. Set the oven at 350 degrees. Butter an 8-inch square baking pan. Line the bottom and sides with foil, allowing a 2-inch overhang on all sides. Butter the foil.

2. In a large saucepan over low heat, melt the ½ cup butter and unsweetened and semisweet chocolates. Stir until smooth. Remove the saucepan from the heat and cool for 5 minutes.

3. Add the sugar and vanilla to the chocolate mixture and stir thoroughly. Beat in the eggs, one at a time. Stir in the flour, salt, and walnuts.

4. Pour the batter into the pan and spread evenly. Use a large metal spoon to drop the cheese mixture by large spoonfuls over the top. With a small spatula, swirl the cheese mixture into the batter so the top looks marbleized.

5. Bake for 30 to 35 minutes or until the top is puffed and the cheesecake very light brown to golden. Set the pan on a wire rack to cool completely. Refrigerate for at least several hours.

6. Lift out the brownies with the foil. Make 3 cuts each way to form 16 squares.

Jean Kressy

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