Title: Mile-High Walnut-Raspberry Cheesecake Brownies
Categories: Cheesecake Cheese Dessert
Yield: 24 Servings

BROWNIE BATTER
1 1/2	c	All-purpose flour
1 1/2	ts	Baking powder
3/4	ts	Salt
6	oz	Unsweetened chocolate
6	oz	Dark chocolate
1	c	Unsalted butter
5	lg	Eggs
1 1/4	c	Sugar
1 1/2	c	Packed brown sugar
1	tb	Vanilla extract
1 1/4	c	Walnut pieces
RASPBERRY CHEESECAKE BATTER
1	c	Cream cheese
6	tb	Unsalted butter (soft)
1/2	c	Sugar
1	c	Seedless raspberry preserves
1/4	ts	Red food coloring
3	lg	Eggs
1 1/2	ts	Vanilla extract
GARNISH
3/4	c	Walnut pieces

For the Brownie Batter:

Sift together the flour, baking powder and salt. Set the mixture aside. Melt the choclate and butter together in a microwave or the top of a double boiler.

While the chocolates are melting beat the eggs, sugars and vanilla together in a 5 quart mixer bowl until well blended. On low speed, blend the melted chocolate mixture into the egg and sugar mixture until well blended, scraping the bowl down 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 pressinf either kitchen parchment or aluminum foil into the pan so that it sticks to the greased surfaces. Brush the liner with melted butter.

Pour the brownie batter with the walnuts into the pan and set it aside while preparing the cheesecake batter.

For the Raspberry Cheesecake Batter:

In the bowl of a 5 quart mixer, beat the cream cheese until it is smooth. Beat in the soft butter, followed by the sugar and mix until smooth, scraping the bowl down once during the mixing. mix in the raspberry preserves and the food coloring.

Lightly beat the eggs and vanilla until blended, then beat them into the cream cheese mixture until fully incorporated, again scraping down the bowl once during the mixing.

Pour the cheesecake batter over the brownie batter in the prepared 9 x 13 inch pan. If necessary, smooth the cheesecake batter to the edges of the pan using a rubber spatula.

Final Decoration and Baking:

Drizzle ribbons of the reserved brownie batter over the cheesecake layer in the pan, being careful notot completely cover the cheesecake layer. Pull the tip of a knife in a zig-zag pattern through the batters in the pan to marble them.

Sprinkle the remaining 3/4 cup walnuts evenly over the batter and bake the brownies at 350 degrees for 60 to 75 minutes, or until a toothpick inserted in the center of the pan comes away barely clean. Be careful not toover bake the brownies.

Remove the brownies from the oven and allow to cool to room temperature, then refridgerate overnight. Turn the refridgerated brownies out of the pan and remove the paper or foil liner from them.

Flip them right side up and using a knife that has been dipped in hot water and wiped dry, cut them into 2-inch squares.

Allow the brownies to come to room temperature and serve.

From: The Augusta Chronical newspaper. Typeo's and MM format by Fred Ball.

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