3D Brownies
Makes 24 brownies
For brownie layer:
8 ounces semisweet baking chocolate
3 Tbsp butter
2 eggs
1 1/4 Cups granulated sugar
1/4 Cup water
1 tsp vanilla
1 Cup all-purpose flour
1 tsp baking power
1/4 tsp salt
3/4 Cup chopped toasted macadamia nuts
For cheesecake layer:
8 ounces cream cheese, softened
2/3 Cup granulated sugar
2 eggs
1 Tbsp lemon juice
1 tsp vanilla
2 Tbsp all-purpose flour
For glaze:
1/3 Cup whipping or heavy cream
6 squares semisweet baking chocolate, 1 oz each/finely chopped
1/4 Cup chopped toasted macadamia nuts
For brownie layer:
Microwave chocolate and butter in large microwavable bowl on High power for 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
In bowl of electric mixer, beat eggs on medium speed until foamy. Gradually beat in sugar, water and vanilla until mixture is thick and lemon-colored. Beat in chocolate mixture. Stir in flour, baking powder, salt and nuts.
Spread half the brownie batter into a greased, foil-lined, 13-by-9-by-2-inch baking pan. Set aside. Preheat oven to 350 degrees.
For cheesecake layer:
Beat cream cheese, sugar, eggs, lemon juice and vanilla in medium bowl of electric mixer until smooth. Mix in flour. Spread mixture evenly over brownie batter in pan. Spread remaining brownie batter evenly over cream cheese mixture. Swirl through batters with a knife to marble.
Bake 45 to 50 minutes or until inserted toothpick comes out with fudgy crumbs. Do not overbake. Let cool in pan while preparing glaze.
To make glaze: Microwave cream in medium microwavable bowl on High power for 45 seconds or until simmering. Stir in chopped chocolate until chocolate is melted and mixture is smooth. Spread glaze over cooled brownies. Sprinkle with nuts.
Refrigerate 1 hour or until glaze is set. Cut into squares.