Cookies & Bars
|Cut from the back
of the C&H Cane Sugar bag, this recipe was held on the side of my refrigerator
by a magnet for a whole year before I finally tried it - melt in your mouth,
these are excellent and classy looking as well.
1/2 cup butter
3 ounces unsweetened chocolate
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup all-purpose flour
8 ounces low-fat cream cheese
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup water
1 teaspoon vanilla
Chocolate Layer: Heat oven to 325ºF. Grease
an 8-inch square baking pan. Melt butter in small saucepan; remove from heat
and add chocolate. Let stand, stirring several times until chocolate is
melted. With electric mixer, beat
eggs and salt until frothy. Gradually add sugar, beating about two minutes
until pale yellow and thick. Stir in chocolate mixture, then flour, mixing to
blend. Scrape batter evenly into prepared pan.
Cheesecake Layer: With electric mixer, beat
softened cream cheese, sugar and eggs until smooth. Blend in flour, then water
and vanilla. Pour cheesecake mixture over brownie base. Bake for 30-40 minutes,
until top is set but not browned. A pick inserted in the center will come out
slightly sticky. (Don't over bake, or the brownies will be dry!) remove to a
rack to cool completely. Cut into 1x2-inch bars. Makes approximately 24 bars.
Frosting: Oh yes, I melt half of a
dark or bittersweet chocolate bar and spread over the top of the cooled
brownies for maximum taste enjoyment. Mmmm!