Its strawberry season and if you would like you can use the recipe below to make it brownie season. Of course, brownie season doesn't mix well with swimsuit season. So, keep that in mind. I made these for a swim party yesterday evening and they were enjoyed. Cut them small as they are quite rich and they are best slightly chilled.
Strawberry Cheesecake Brownies
2 - 8oz packages cream cheese
1 cup sugar
2 tablespoons flour
1 lb strawberries (coarsely chopped)
1 teaspoon lemon juice
1/8 cup white sugar
1 1/2 tablespoon flour
1 cup butter
4 oz unsweetened chocolate
2 cup sugar
1 teaspoon vanilla
4 lg eggs
1 cup flour
1/4 teaspoon salt
Set oven to 350F and line 9x13 inch pan with foil and coat with cooking spray.
Melt the butter and chocolate in microwave, stirring frequently to keep the temperature even.
When melted until smooth add sugar and eggs to chocolate mixture.
Add rest of brownie ingredients and pour into prepared pan.
Stir strawberry filling ingredients together and spread over brownie layer. Do not touch edge of pan with this layer.
Combine cheesecake layer ingredients. I used a food processor to make this smooth and easier to pour. A mixer will work just fine, too. Pour over strawberry filling layer.
Bake for 40 minutes or until cream cheese layer is set.
Hint: To keep cracks from forming in the cheesecake allow the pan to cool for about 5 minutes, then gently pull the foil away from the edge of the brownie. Do this while leaving the brownie in the pan.
This recipe is linked to Jennifer at Jane Deere.