Eat one of these brownies, and you will find it very hard to resist going back for a second. The brownie layer of these cheesecake-swirled brownies is moist, rich, and fudgy, and the cheesecake swirl is, well, cheesecake, so of course it is delicious. I almost left off the chocolate chips on top, and I’m so glad I didn’t because they add yet another chocolate dimension to this dessert. And you can never have too much chocolate, can you?
Makes 16 2-inch square, thick brownies
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 3 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 2/3 cup all-purpose flour
- 8 ounces cream cheese, well softened
- 1/3 cup sugar
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips
Make brownie batter: Place oven rack in middle position and preheat oven to 350 degrees F. Butter an 8-inch square baking pan (or spray with cooking spray). Heat butter and chocolate in a heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat, cool slightly, 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. Use the tip of the knife to fold bits of the brownie batter over the cheesecake batter to create a marbled effect. Sprinkle chocolate chips over cheesecake/brownie swirl.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Cool completely before slicing. Store brownies in refrigerator.