I have recently become pretty obsessed with the flavor combination of cream cheese and chocolate. These brownies bring together all your parts of two well-liked desserts: the creaminess of cheesecake mixed with the richness of chocolate brownies. A big glass of milk is highly recommended when enjoying this special treat.
For brownie batter:
1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 cup sugar
2 large eggs
½ teaspoon pure vanilla extract
2/3 cup all-purpose flour
For cheesecake batter:
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
¼ teaspoon pure vanilla extract
Make brownie batter:
Put over rack in middle position and preheat over to 350°F. Butter an 8-inch square baking pan.
Heat butter and chocolate in a 3-quart heavy saucepan over moderately, low heat, whisking occasionally, until just 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 and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth (I used a handheld mixer to make it smooth. It also works faster, especially if the cream cheese isn’t super softened.) Dollop over brownie batter, then swirl in with a knife or spatula.
Bake until edges are slightly puffed and center is just set, about 35 minutes.
Serve warm or at room temperature.
Makes 16 brownies
Gourmet Magazine, June 2007