Cheesecake-Swirled Brownies

Cheesecake-Swirled Brownies
Cheesecake-Swirled Brownies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

2 inch squares

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Brownie batter

  • 1

    stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces

  • 3

    ounces unsweetened chocolate, chopped

  • 1

    cup sugar

  • 2

    large eggs

  • 1/2

    teaspoon pure vanilla extract

  • 2/3

    cup all-purpose flour

  • Cheesecake batter

  • 8

    ounces cream cheese, well softened

  • 1/3

    cup sugar

  • 1

    large egg yolk

  • 1/4

    teaspoon pure vanilla extract

  • Plus

  • 1/2

    cup semisweet chocolate chips

Directions

Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan. Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. [I actually like using a butter knife because the tip of it is round enough that you can use it to fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect. Try it!] Sprinkle chocolate chips over cheesecake/brownie batter swirl. Although it might be more logical to just mix them into the cheesecake batter (and feel free to do this, it will have no ill-effect) I thought it might interrupt the swirl-ability of it. Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature. Slicing tip: I like to chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. I also like to eat my brownies super-cold, but that’s just personal taste.

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