Glendas Layered Cheesecake Brownies Food

LAYERED CHEESECAKE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends extending over sides. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Stir in 1/2 cup sugar. Add 2 eggs and 1/2 tsp. vanilla; mix well. Blend in flour. Spread into prepared pan.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg and vanilla; mix well. Spoon over brownie batter in pan.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownie from pan before cutting to serve.

GRILLED CORN AND CHEESE CAKES

Steps:

• In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
• Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.
• Arrange the corn cakes on a platter and top with a dollop of creme fraiche.

GLENDA'S LAYERED CHEESECAKE BROWNIES

Steps:

• Preheat you oven to 180oC (375oF), grease a 25-35 cm brownie tin and prepare the brownie base first.
• Melt the butter and chocolate together in a glass or ceramic bowl (I use the microwave) and set aside to cool.
• In a seperate large bowl, beat the eggs until fluffy and thick, about 3 - 5 minutes.
• Gradually add the flour and sugar and continue beating.
• Add the cooled chocolate mix, vanilla and nuts - beat to combine.
• Pour all but 2 cups (this will go on top of the cheesecake layer) into the tin and set aside.
• For the cheecake layer, cream the cream cheese and butter together.
• Add the sugar and beat for a full minute.
• Add the eggs, flour and vanilla and beat to combine.
• Using a tablespoon, carefully place mounds of the cheesecake mix all over the brownie base. Don't pour it all one at once as it will sink!
• Once you have carefully placed all the cheesecake mix on top, turn over the spoon and smooth out the cheesecake layer, be sure to have it cover all the base.
• Using the same spoon, drop mounds of the brownie mix leftover on top of the cheesecake layer.
• Using a toothpick or cake tester, swirl 3 times around the pan to create a marble effect. The extra choc chips can be placed on top if you are feeling decidedly wicked.
• Bake in the prepared oven for 35-40 minutes, don't over cook.
• To test, using oven gloved hands, give the tin a little shake, the top should shake like jelly. The brownies will continue to cook and then set out of the oven.
• Place on an airer to completely cool and wait until the next day to slice and eat.
• Keep in an air tight container for upto 4 days.