Maida Heatter's Chocolate Cheesecake BrowniesPT180Mhttps://img5.recipesrun.com/201907/2019/0802/6d/7/993072/300x200x90.jpg The year: 1983. The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered. The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, “a formidable new creation” for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group — or for yourself to eat over time. They freeze well, and can just as well be served frozen.16 servings
Ingredients:
Cocoa powder, either sweetened or unsweetened, optional1 tablespoon Flour2 Large eggs A few drops almond extract, optional1/2 teaspoon Pure vanilla extract2 tablespoons Unsweetened cocoa powder1/2 cup Sugar8 ounces Cream cheese, at room temperature1/2 cup Packed shredded coconut1 cup Toasted pecan halves1/3 cup Unsifted all-purpose flour2 Large eggs1/2 teaspoon Pure vanilla extract1 cup Sugar Pinch of salt, if desired2 ounces Unsweetened chocolate4 ounces Unsalted butter, plus butter for greasing the pan
The year: 1983. The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered. The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, “a formidable new creation” for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group — or for yourself to eat over time. They freeze well, and can just as well be served frozen.
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