Cheesecake Brownies
Adapted from Ready for Dessert (Ten Speed) For those of you who like higher brownies, use an 8-inch (20cm) pan.
For the brownies
- 6 tablespoons (85g) unsalted butter, cut into pieces
- 4 ounces (115g) bittersweet or semisweet chocolate, chopped
- 2/3 cup (130g) sugar
- 2 large eggs, at room temperature
- 1/2 cup (70g) flour
- 1 tablespoon unsweetened cocoa powder, natural or Dutch process
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (80g) chocolate chips
For the cheesecake topping
- 8 ounces (225g) cream cheese, at room temperature
- 1 large egg yolk
- 5 tablespoons (75g) sugar
- 1/8 teaspoon vanilla extract
- Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
- Preheat oven to 350 degrees (180C).
- In a medium saucepan, to make the brownie batter, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
- Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
- In a separate bowl for the cheesecake topping, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
- Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. Rap the pan on a countertop a few times to let the batter and swirl settle together.
- Bake until the batter in the center of the pan feels just set, 35 to 40 minutes.
- Let cool, then lift the brownies out holding the foil and peel it away. Cut the brownies into squares.
Notes
Storage: These cheesecake brownies will keep in an airtight container for a couple of days. They also freeze well for up to two months. I recommend freezing them individually so you can remove them one at a time.