Cheesecake Brownies


A nice end piece

I've always loved cheesecake brownies and these were really good. I got inspired from a Smitten Kitchen post and had all the ingredients and decided to make them for our guest, Takumi.  This recipe was originally adapted from Gourmet, June 2007

Makes 32 2-inch square, thick brownies

13 X 9-inch baking pan

Brownie batter

  • 2 stick (1 cup or 8 ounces) unsalted butter cut into pieces
  • 6 ounces unsweetened chocolate, chopped
  • 2 cup sugar
  • 4 large eggs-room temp
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cup cake flour

Cheesecake batter

  • 2-8 ounces cream cheese, room temp
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract

Plus

  • 1 cup semisweet chocolate chips

Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Spray and line your baking pan. Heat butter and chocolate in a in a double-boiler 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 at room temperature or cold (like I like them).

before the oven
after the oven