Pairing chocolate and cream cheese has long been a favorite of bakeries. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density.
Arguably, one of North America’s major contributions to the dessert world, the first printed mention of them appeared in the Sears Roebuck & Co. Catalog of 1897, advertising ‘fancy crackers, biscuits, cakes, brownies …. in 1 LB. papers’.
Brownies were widely baked in the 1920’s and by 1931, the first edition of The Joy of Cooking included a recipe for ‘fudge squares’.
There are literally hundreds of types of brownies as well as ways to eat them. Cut them up to make parfaits or add a dollop of whipped cream, berries or a sprinkle of dried fruit and nuts or maybe some ice cream.
My choice today are some blueberry cream cheese brownies that consist of four layers. With the use of the Lor Ann Company’s blueberry emulsion, that wonderful blueberry flavor is intensified. These are brownies at their best!
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BROWNIES
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- 1 cup quick oatmeal
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 tsp EACH baking soda & salt
- 85 gm (6 Tbsp) butter,
- 3/4 cup sugar
- 1/4 cup butter, melted
- 1-28 gm square (1 oz.) unsweetened chocolate, melted & cooled
- 1 egg, beaten
- 2/3 cup flour
- 1/4 tsp EACH baking powder & salt
- 1/4 cup milk
- 1/2 tsp vanilla
- 1/2 cup walnuts, chopped
- 250 gm cream cheese, softened
- 2 Tbsp sugar
- 1 egg
- 1 Tbsp milk
- 1 tsp Blueberry Emulsion
- 1 1/2 Tbsp cornstarch
- 1/4 cup sugar
- 1/4 tsp salt
- 3/4 cup water
- 1 cup fresh blueberries
- 1 tsp lemon zest, (optional)
- 1 tsp Blueberry Emulsion
Ingredients
Oatmeal Layer
Chocolate Layer
Cheesecake Layer
Blueberry Topping
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- Preheat oven to 325 F. Line a 9 x 9-inch baking pan with parchment paper.
- In a bowl, combine all oatmeal layer ingredients until crumbly. Pat into prepared pan & bake for about 8 minutes.
- In a bowl, beat cream cheese & sugar until fluffy. Add egg; beat well then add milk & blueberry emulsion & combine well. Set aside in refrigerator until chocolate batter is prepared.
- In a microwave safe dish, carefully melt chocolate then add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over baked oatmeal crust.
- Pour cheesecake filling over chocolate layer & carefully smooth out. Bake 20-25 minutes or until chocolate & cheesecake batters test done. Remove from oven & cool on wire cooling rack.
- In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat; add lemon zest (if using) & blueberry emulsion. Stir & allow to cool.
- When brownies are cooled cut into serving size pieces. Spoon blueberry topping over brownie cheesecake & serve.
- Don't hesitate to add a bit more Blueberry Emulsion for a stronger flavor if you wish.
- Just for fun, I made some of the brownies as individuals to see what they would look like.