OMG! Brownie Cheesecake Bars
These are award-winning brownies; Karin Lazarus knows her pot baking. These decadent OMG! Brownie Cheesecake Bars, along with her Carrot Cake Cookies, will open your eyes to what can be created and baked with marijuana. You will need to first make the pot-infused Buddha Budda; read the instructions carefully to familiarize yourself with the process. These are for adults only. All of Karin’s featured recipes are from her book, Sweet Mary Jane.
Excerpted with permission. Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Dessertsby Karin Lazarus. Published by Penguin Random House, 2015.
Want to meet your Higher Power? Then give some attention to this award-winning star. I pair a crunchy graham cracker crust and a deep, dark chocolate filling with a sublime layer of creamy cheesecake. The first time we made this at Sweet Mary Jane, one of our testers took a bite and blurted out, “OMG! Really?” Yes, really! This taste-of-heaven, melt-in-your-mouth, mind-blowing treat will bring you to the point of no return. And that’s a good thing.
- Vegetable shortening, for greasing the pan
- ⅔ cup graham cracker crumbs (from about 8–9 graham crackers)
- ⅓ cup finely chopped walnuts, toasted
- 3 tablespoons sugar
- ¼ cup Buddha Budda, melted
- 6 ounces bittersweet chocolate
- 2 ounces cream cheese, slightly softened
- 3 tablespoons Buddha Budda, slightly softened
- ¾ cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ½ cup sifted all-purpose flour
- 9 ounces cream cheese, slightly softened
- 2 tablespoons Buddha Budda, slightly softened
- 1 tablespoon pure vanilla extract
- ½ cup sugar
- 2 large eggs
- 3 tablespoons whole milk
- 1 tablespoon all-purpose flour
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan with vegetable shortening and line it with foil, pressing it into the corners and letting about 3 inches hang over two opposite sides of the pan. Grease the foil.
- Prepare the graham cracker crust: In the bowl of a food processor, com¬bine the graham cracker crumbs, walnuts, and sugar and pulse until the walnuts are finely ground. Add the melted Buddha Budda and pulse to mix well. Press the mixture evenly over the bottom of the prepared baking pan. (Set the food processor bowl aside—you’re going to use it again.) Bake for 6 to 8 minutes, until golden brown around the edges. Transfer to a wire rack to cool (leave the oven on).
- Prepare the dark chocolate filling: In the top section of a double boiler, melt the chocolate over simmering water. Turn off the heat.
- In a large bowl using an electric mixer, beat together the cream cheese and Buddha Budda until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, salt, and melted chocolate and combine well. Fold in the flour. Gently spread the filling evenly over the cooled crust.
- Prepare the cream cheese topping: In the bowl of a food processor, com¬bine the cream cheese, Buddha Budda, vanilla, and sugar and process until creamy. Add the eggs, milk, and flour and process until smooth. Carefully pour the cream cheese topping over the chocolate filling, tilting the pan to completely cover the chocolate with the topping.
- Bake for 30 to 40 minutes, or until the top is dry but the center remains slightly soft and the edges begin to pull away from the sides of the pan. Let cool completely on a wire rack. Cover and refrigerate for 8 hours or over¬night.
- Using the overhanging foil, lift out of the pan and place on a cutting board. Cut into 12 equal-size bars with a thin, sharp knife, dipping it in hot water before each cut. Wrap tightly in aluminum foil and store in the refrig¬erator for up to 5 days, or in the freezer for up to 3 months.
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