CHEESECAKE BROWNIES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 4 ounces (115g) bittersweet or semisweet chocolate, chopped
  • 2/3 cup (130g) sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (70g) flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (80g) chocolate chips
  • cream cheese mixture:
  • 8 ounces (200g) cream cheese, at room temperature
  • 1 large egg yolk
  • 5 tablespoons (75g) sugar
  • 1/8 teaspoon vanilla extract
  • (I used a pinch of salt)

Directions

  • Line a 9-inch square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
  • Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
  • In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, vanilla, and salt until smooth.
  • Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
  • Bake for 35 minutes, or until the batter in the center of the pan feels just set.
  • Let cool, then lift out the foil and peel it away. Cut the brownies into squares

Notes

Vanilla Sugar - David Lebovitz

Categories: Brownie  Cheesecake 
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