Cheesecake Swirled Brownies

Would you believe I've just gotten around to making these for the first time? Well, perhaps you would since you know chocolate is not way up there on my "must make" list. But I made them to take to a meeting; they were easy to make and a huge hit with my chocolate-loving friends. But then, Deb at Smitten Kitchen always has the best recipes! (As I recall she was making these and freezing them in hopes of bribing nurses when she had her baby. I've done that too....they don't like fruit baskets, that's for sure! They want sweets!) Deb made some changes to the original recipe in Gourmet. She added chocolate chips and more unsweetened chocolate to the batter. Smart move. That made them even more chocolatey!


Cheesecake-Swirled Brownies
From Smitten Kitchen who adapted from Gourmet, June 2007

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

Method:

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. Sprinkle chocolate chips over cheesecake/brownie batter swirl. 

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
Makes 16 2-inch square, thick brownies.