Vienna Chocolate Bars

 Vienna Chocolate Bars are not a traditional Austrian chocolate bar, but rather a dessert bar recipe that is thought to be inspired by Viennese baking. It features a buttery shortbread crust, a layer of seedless raspberry jam or preserves, and a fluffy meringue topping with chopped nuts. Here's a recipe to create these delicious treats:

Ingredients:

• For the Brownie Base:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar, divided
  • 2 large eggs + 1 egg yolk
  • 2 ½ cups all-purpose flour
  • 1 (10-oz.) jar seedless raspberry preserves
  • 1 cup semisweet chocolate morsels

• For the Cream Cheese Topping:

  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar (or powdered sugar)
  • ½ teaspoon lemon juice (optional)
  • 1 large egg, beaten
  • 2 cups finely chopped pecans, lightly toasted

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper for easier removal.

2. Brownie Base: In a saucepan over medium heat, melt the butter. Remove from heat and stir in the chocolate chips until melted and smooth.

3. Whisk Dry Ingredients: In a medium bowl, whisk together the cocoa powder, sugar, and salt.

4. Combine Wet and Dry Ingredients (Brownie): In a large bowl, whisk together the melted chocolate mixture, eggs, egg yolk, and vanilla extract until well combined. Then, gradually whisk in the dry ingredients until just combined. Don't overmix!

5. Pour Brownie Batter: Pour the brownie batter into the prepared baking pan and spread it evenly.

6. Cream Cheese Topping: In a separate bowl using an electric mixer or a stand mixer with the paddle attachment, cream together the softened cream cheese and sugar until light and fluffy. If using, stir in the lemon juice. Beat in the egg until well combined.

7. Dollop and Spread Cream Cheese: Dollop the cream cheese mixture evenly over the brownie batter in the pan. You can use a spoon or spatula to gently spread it into a uniform layer.

8. Baking Time: Bake the brownies for 25-30 minutes, or until a toothpick inserted near the center of the brownie base comes out with moist crumbs (not completely clean). The cream cheese topping should be slightly set but may still wobble a bit in the center.

9. Cool and Cut: Let the brownies cool completely in the pan on a wire rack before cutting them into squares. Cooling allows the cream cheese topping to set properly.

Tips:

• You can use a mixture of semisweet and dark chocolate chips for the brownie base for a richer chocolate flavor.
• For a tangier cream cheese topping, add a little more lemon juice to taste.
• Don't overbake the brownies. The brownie base should be fudgy and the cream cheese topping should be slightly soft.
• These brownies can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

Enjoy the contrasting textures and flavors of the fudgy brownie base and the creamy cheesecake topping in this delightful dessert!