Mile-High Walnut-Raspberry Cheesecake Brownies

You know, I don't really like it when the recipe title tells you all the ingredients. Anyway, thanks Dawn for getting me on this kick! I'm putting ALL my recipes here I guess.

Brownie Batter
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
6 1-oz squares unsweetened chocolate
6 1-oz squares dark chocolate
1 cup unsalted butter
5 large eggs
1 1/4 cups sugar
1 1/2 cups packed brown sugar
1 tbsp vanilla extract
1 1/4 cups walnut pieces

Raspberry Cheesecake Batter
1 cup cream cheese
6 tbsp unsalted butter (soft)
1/2 cup sugar
1 cup seedless raspberry preserves
1/4 tsp red food coloring (I didn't use this)
3 large eggs
1 1/2 tsp vanilla extract

Garnish
1/4 cup walnut pieces

For the brownie batter: Sift together flour baking powder and salt. Set the mixture aside. Melt the chocolates and butter together. While the chocolates are melting, beat the eggs sugars and vanilla together in the bowl of a 5 quard mixer until well blended. On low speed, blend the melted chocolate and butter into the egg mixture until well blended. Scrape down bowl once during the addition. Add the flour mixture and beat until well blended. Remove and reserve 2 1/4 cups of the brownie batter, then add the walnuts to the batter remaining in the bowl and mix them in well.

Prepare a 9 x 13 inch pan by lightly greasing it. Create a liner for the pan by pressing either parchment or aluminum foil intot he pan so that it sticks to the greased surface. Brush the liner with butter.

Pour batter with nuts into the pan and set it aside while preparing the cheese cake batter.

For the cheesecake" In the bowl of a 5 qt mixer beat the cream cheese until it's smooth. Beat in the soft butter then the sugar and mix until smooth. Mix in the raspberry preserves and food coloring if you're using it.

Lightly beat the eggs and vanilla until blended then beat them into the cream cheese mixture until fully incorprated. Scrape bowl with spatula to ensure the batter is well mixed.

Pour the cheesecake batter over the brownie batter in the prepared pan. If necessary smooth the cheesecake to the edges of the pan.

Drizzle ribbons of the reserved brownie batter over the cheesecake layer, being careful not to completely cover the cheesecake layer.

Pull the tip of a knife in a zigzag pattern through the batters in the pan to marble them. Sprinkle the remaining 3/4 cup of walnuts evenly over the batter and bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out barely clean. Remove from oven and allow to cool completely before slicing.

Makes 24 2 inch brownies.

This is one of those things someone from the bridge club and asked me to make because I am "the only one who will make those complicated things". They WERE good, but I'm not a big fruit and chocolate person. It was originally published in the BDN 4/29/98