PREP TIME: 1 Hour 45 Minutes
YIELDS: 1 (8-inch) Pan


There are many recipes for brownies, but this is the ultimate! The flavors of the cheesecake and brown are remarkable when combined together. This is sure to be one for your family's favorite summertime treats.


  • 4 ounces unsweetened chocolate, chopped
  • ½ cup unsalted butter, cubed
  • 2 tbsps cocoa powder
  • 1 tsp instant coffee granules
  • 1½ cups sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 eggs
  • 1 cup all-purpose flour
  • ¾ cup walnuts, toasted and chopped

Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick spray.
Place chocolate, butter, cocoa powder and coffee in a microwave-safe bowl. Heat on full power in the microwave, stirring every 30 seconds. Remove when chocolate is nearly melted. Stir until totally smooth. Add sugar, vanilla and salt. Blend in eggs, 1 at a time. Fold in flour and walnuts. Spread batter in baking pan and set aside.


  • 2 ounces cream cheese, softened
  • 2 ounces Bittersweet Plantation Dairy Creole Cream Cheese
  • ¼ cup sugar
  • zest from 1 lemon, minced
  • ½ lemon, juiced
  • ½ tsp vanilla
  • pinch of salt
  • 1 egg

In a mixing bowl, beat cream cheese, Creole cream cheese, sugar, lemon zest, lemon juice, vanilla and salt with an electric mixer until smooth. Add egg and blend well. Spread mixture evenly over the top of the unbaked brownie batter. Bake 1 hour or until cheesecake is set and golden around edges. Cool, cover and chill overnight. Cut into squares and serve.


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