Serves: 5
Total Calories: 2,135
Grease and lightly flour the 10x12-inch cookie sheet.
Soften the cream cheese and butter; combine, then add the sugar, vanilla, and lemon juice. When they are well mixed, beat in 1 egg until the mixture is smooth.
Make the fudge part separately by combining the flour, baking powder, and salt. Melt the chocolate and butter together over a low flame. Beat the eggs, sugar, and vanilla together, add the flour mixture, and finally fold in the melted chocolate.
Spread a thin layer of the brownie mix over the bottom of the cookie sheet. Pour the cheesecake mix in, then “plop” the rest of the brownie on top. To get a marbled effect, trail a rubber spatula through the two top layers, but don’t overdo, or the finished product will be muddy.
Sprinkle the top with walnuts, then bake for half an hour at 350°.
Fun Fact: New Hampshire boasts that it has four nicknames: The Granite State, for its extensive granite formations and quarries; Mother of Rivers, for the rivers of New England that originate in its mountains; White Mountain State, for the White Mountain Range; and Switzerland of America, for its beautiful mountain scenery.
This Cheesecake Fudge Nut Brownies recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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