Lemon Cheesecake Brownies Food

LEMON BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.
• Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.

LEMON CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°.
• Mix 1st layer ingredients and pour into a greased or sprayed 9x13 cake pan and set aside.
• Next, mix 2nd layer ingredients and spoon gently over the 1st layer until its covered (this layer can be piped on using a icing bag, I find its easier than spreading).
• Last, using a butter knife, cut into the layers as if you were swirling it to mix it, so that some of the 2nd layer goes close to the bottom of the pan. (I make several "S" shaped strokes).
• Bake Brownies for 35 minutes and turn off the oven, but leave Brownies in the oven for 10 minutes more.
• Remove from the oven and let Brownies cool completely!
• Slice and enjoy.
• These Brownies can be refrigerated for up to a week.
• They are delicious cold and taste like Lemon Cheesecake!

CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan over low heat melt the butter, chocolate and cocoa powder. Transfer to a large bowl. Add sugar, eggs, 1 teaspoon vanilla, flour, and cayenne. Using a hand-held electric mixer beat until well combined.
• Spread batter into a buttered and floured 8 by 8-inch pan.
• In a medium bowl add the cream cheese, sugar, egg yolk, 1 teaspoon vanilla and beat until thoroughly mixed.
• Dollop the cheese mixture on top of the batter in the pan.
• Bake for 35 minutes. Remove from the oven and cool before slicing.

BROWNIE-BOTTOM LEMON CHEESECAKE

Steps:

• PREPARATION FOR CRUST:.
• Preheat oven to 350°F
• Spray inside of 9-inch-diameter springform pan with 2 3/4-inch-to 3-inch-high sides with nonstick spray.
• Whisk flour, cocoa, and salt in small bowl; set aside.
• Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted and smooth.
• Remove bowl from over water.
• Add both sugars to chocolate mixture and whisk until blended.
• Let cool until mixture is barely lukewarm, about 10 minutes.
• Whisk egg and vanilla into chocolate mixture.
• Fold flour mixture into chocolate mixture.
• Spread brownie batter evenly over bottom of prepared pan.
• Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes.
• Transfer pan to rack; cool crust to room temperature, about 30 minutes.
• Maintain oven temperature.
• FOR FILLING:
• Place pan with cooled crust on rimmed baking sheet.
• Using electric mixer, beat cream cheese in large bowl until smooth.
• Add sugar, flour, lemon peel, and lemon juice; beat until smooth.
• Add eggs and yolks, 1 at a time, beating just until incorporated after each addition.
• Beat in 1/2 cup sour cream and whipping cream.
• Pour filling over brownie crust in pan; smooth top.
• Bake cake until puffed, light golden, and set around edges (center will still move slightly when pan is gently shaken), about 1 hour 20 minutes.
• Remove cake from oven.
• Maintain oven temperature.
• FOR TOPPING:.
• Spoon 1 cup sour cream in dollops over top of cake, then spread evenly over top with offset spatula.
• Return cake to oven and bake 5 minutes.
• Run small sharp knife around sides of cake to loosen.
• Place pan with cake directly in refrigerator and chill uncovered overnight (cake may sink in center).
• * DO AHEAD: Can be made 2 days ahead; keep chilled.
• Remove pan sides from cake.
• Run thin sharp knife between pan bottom and crust to loosen.
• Using 2 metal spatulas as aid, transfer cake to platter.
• Garnish top edge of cake with chocolate curls and lemon slices.

LEMONY LEMON BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Grease an 8×8 inch baking dish with butter and set aside.
• Zest and juice two lemons and set aside.
• In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
• In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
• Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
• Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
• Allow to cool completely before glazing. Do not overbake, or the bars will dry.
• Filter the powdered sugar and whisk with lemon zest and juice.
• Spread the glaze over the brownies with a rubber spatula and let glaze set.
• Cut into bars and serve.

CHEESECAKE BROWNIES

Steps:

• In a large bowl, beat the cake mix, egg, butter and nuts until well blended. Press into a greased 13-in. x 9-in. baking pan; set aside. , In small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth. Carefully spread over batter. , Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.