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