Yin Yang Cream Cheese Stuffed Brownies

By mitzzy

A yin and yang treat of the highest order. Imagine a moist, fudgie brownie that is rivered through with New York style cheesecake filling? Can't envision it? Just bake up a batch!

Ingredients

• New York Cheesecake Swirl layer
• 8 ounces cream cheese - softened
• 1 egg
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 tablespoon all purpose flour
• Brownie Layer
• 3 ounces (6 tablespoons) unsalted butter
• 4 ounces semi-sweet chocolate - coarsely chopped
• 2 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup semi-sweet miniature chocolate chips (optional)

Details

Servings 2

Preparation

Step 1

Preheat oven to 350 F. Spray an 8 by 8 inch square pan with non-stick cooking spray.

For the Swirl Cheesecake filling, in a food processo,r blend the cream cheese with the sugar, then add egg, vanilla and flour. Set aside.

For the brownies, combine butter and chocolate in the top of a double boiler. Set over simmering water. Heat to melt. Stir to make smooth and ensure mixture is evenly melted and combined. Cool to room temperature. (You can also do this in a microwave, set on medium or defrost). Place chocolate in a larger bowl, then add eggs, sugar, vanilla and salt. Add flour and stir until smooth.

Spread 3/4 of brownie batter into prepared pan. Use a small spatula dipped in water to smooth bottom layer. Drop on dollops of cream cheese batter. Sprinkle with miniature chocolate chips then top with remaining brownie batter - disperse in small dollops over cream cheese batter. Using a knife, cut through the batters to marbleize. Smooth top with wet spatula.

Bake until cream cheese swirl is set and not runny (30-35 minutes). It is hard to tell when these are done. Follow the time closely and check the cheesecake layer.

Cool well before removing brownies from pan. Store in the refrigerator.
Makes 2-3 dozen, depending on size