Cheesecake Swirl Brownies
1 stick unsalted butter, cut into pieces
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
8 ounces semisweet chocolate, chopped
1 1/4 cups sugar
Cream Cheese filling:
4 ounces bar cream cheese
2 TB unsalted butter
1/4 cup sugar
2 TB all-purpose flour
Preheat oven to 350.
Brush a 9-inch square baking pan with butter.
Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides.
Butter paper, and set pan aside.
In a small bowl, whisk flour, cocoa, baking powder, and salt;set aside.
Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water.
Heat, stirring occasionally, until smooth, 2 or 3 minutes;remove bowl from pan.
Add sugar; mix to combine. Add eggs, and mix to combine.
Add flour mixture;mix just until moistened (do not overmix).
Prepare cream-cheese mixture: Whisk 4 ounces room-temperature bar cream cheese with 2 tablespoons room-temperature unsalted butter. Whisk in 1/4 cup sugar, 1 large egg, and 2 tablespoons all-purpose flour.
Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
Cool in pan for 30 minutes.
Using paper overhang, lift brownies out of pan;transfer to a rack to cool completely (still on paper).
On a cutting board, using a dampened serrated knife, cut into 16 squares.
Store in an airtight container at room temperature, up to 2 days.
Pairs Well With
Adapted from Everyday Food May 2007