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Maida Heatter's Chocolate Cheesecake Brownies
The year: 1983. The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered. The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, “a formidable new creation” for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group — or for yourself to eat over time. They freeze well, and can just as well be served frozen.
Ingredients
  • subheading: THE BROWNIE LAYER:
  • 4 ounces (1 stick) unsalted butter, plus butter for greasing the pan
  • 2 ounces unsweetened chocolate
  • Pinch of salt, if desired
  • 1 cup sugar
  • ½ teaspoon pure vanilla extract
  • 2 large eggs
  • ⅓ cup unsifted all-purpose flour (bleached or unbleached)
  • 1 cup toasted pecan halves (see note)
  • ½ cup packed shredded coconut
  • subheading: THE CHOCOLATE CHEESECAKE LAYER:
  • 8 ounces cream cheese, at room temperature
  • ½ cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon pure vanilla extract
  • A few drops almond extract, optional
  • 2 large eggs
  • 1 tablespoon flour
  • Cocoa powder, either sweetened or unsweetened, optional
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