Maida Heatters Chocolate Cheesecake Brownies Recipes

Steps:

• Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees.
• Prepare a 9-by-9-by-1 3/4-inch pan as follows: Turn the pan upside down. Center a 12-inch square of aluminum foil over the pan and fold down the sides and corners to shape the foil. Then turn the pan right side up. Place the foil in the pan and gently press it into place. Place a piece of butter in the pan, heat it in the oven to melt and then brush it all over with a pastry brush or spread it with crumbled wax paper. Set aside.
• To prepare the brownie layer, place the chocolate and butter in a 2- to 3-quart heavy saucepan over low heat and stir occasionally until melted. Stir in the salt, sugar and vanilla. Remove from heat and stir in the eggs one at a time. Add the flour and stir well to mix, then stir in the pecans and coconut. Turn the batter into the prepared pan and smooth the top. Let stand.
• To prepare the cheesecake layer, beat the cheese in the small bowl of an electric mixer until it is soft. Add the sugar, two tablespoons cocoa powder, vanilla and almond extracts, eggs and flour, one at a time, beating until incorporated after each addition.
• Pour the cheesecake mixture in a ribbon over the top of the brownie layer. Smooth the top. Then marbleize the two mixtures slightly as follows: Insert the handle end of a teaspoon almost but not completely to the bottom in one corner of the pan and, with the flat side of the handle, cut through the batter in a wide zigzag pattern. Smooth the top again.
• Bake for about 40 minutes until a toothpick gently inserted in the middle comes out clean.
• Cool to room temperature. Then place in the freezer for about one hour until firm.
• Cover with a piece of wax paper and, on top of that, a cookie sheet. Turn the pan and cookie sheet upside down, remove the pan and peel off the foil. Cover with a cutting board or another cookie sheet and then turn upside down again, leaving the cake right side up.
• Cut into 16 large squares or 32 bars or triangles, wiping the blade with a damp cloth between cuttings. These may be wrapped individually in clear plastic wrap. But if they are not going to kept cold, using a sieve, sprinkle cocoa over the tops before wrapping to prevent sticking. Store these in the refrigerator or the freezer. They may be served frozen.

Steps:

• Adjust rack one-third up from bottom of the oven and preheat oven to 325 degrees. Butter and dust the inside of a 9-inch bundt pan (called a minibundt pan), or any other fancy tube pan with a 10-cup capacity, with fine dry breadcrumbs. Invert the pan over a piece of paper and tap lightly to shake out excess crumbs. Set aside.
• Place the chocolate in the top of a small double boiler over hot water on low heat. Cover and cook only until melted; then remove the top of the double boiler and set it aside, uncovered, to cool slightly. (You can also melt the chocolate in a microwave safe bowl, just keep a close eye on it.)
• Sift together the flour, baking soda and salt and set aside.
• In a two-cup measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1 1/2 cup line. Add the bourbon. Set aside.
• Cream the butter in the large bowl of an electric mixer. Add the vanilla and sugar and beat to mix well. Add the eggs one at a time, beating until smooth after each addition. Add the chocolate and beat until smooth.
• Then, on low speed, alternately add the sifted dry ingredients in three additions with the liquids in two additions, adding the liquids very gradually to avoid splashing and scraping the bowl with a rubber spatula after each addition. Be sure to beat until smooth after each addition, especially after the last. It will be a thin mixture.
• Pour the mixture into the prepared pan. Rotate the pan a bit briskly, first in one direction, then in the other, to level the top. In a minibundt pan the batter will almost reach the top of the pan, but it will not run over and you will have a beautifully high cake.
• Bake for one hour and 10 to 15 minutes. Test by inserting a cake tester in the middle of the cake and bake only until the tester comes out clean and dry.
• Cool in the pan for about 15 minutes. Then cover with a rack and invert. Remove the pan, sprinkle the cake with a little optional bourbon, and leave the cake upside down on a rack to cool. Before serving, if you wish, sprinkle the top with confectioners' sugar through a fine strainer.

Steps:

• Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
• Prepare an 8 by 8 by 2 inch (20 x 20 x 5 cm) pan by lining the pan with a piece of aluminum foil, shiny side up.
• Coat pan with room temperature butter, approximately 1 tablespoon (14 grams).
• Can also line across the bottom and up 2 opposite sides with parchment paper.
• In a bowl place the flour, baking powder, and salt and sift or whisk to combine.
• Set aside.
• Chop the chocolate in small pieces (can use a food processor) and set aside.
• In a small bowl beat the eggs, vanilla, and sour cream just to mix; set aside.
• In a medium sized saucepan, over medium heat, melt the butter.
• Add the sugar and stir until sugar is partially melted.
• Then add the chocolate and stir until the chocolate has melted.
• Transfer to large mixing bowl.
• Stir in egg mixture, then the sifted dry ingredients.
• If the mixture is not perfectly smooth, beat it briefly with electric mixer (I use a hand mixer).
• Stir in nuts, if using.
• Pour into the baking pan and smooth top.
• Bake for about 50- 55 minutes, until a toothpick inserted in the middle comes out almost (but not completely) clean.
• Remove from oven and let stand at room temperature until cool.
• Note: These are best chilled overnight.
• Remove from pan by inverting on a cutting board and then re-inverting it onto a plate.
• Chill brownies completely before cutting.
• These freeze very well.