she adapted it from Gourmet June 2007
BROWNIE BATTER:
1 stick (1/2 cup or 4 oz.) unsalted butter, cut into pieces
3 oz. unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
CHEESECAKE BATTER:
8 oz. cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
PLUS:
1/2 cup semisweet chocolate chips
Put oven rack in middle position and preheat oven to 350 degrees. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan 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.
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 until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.SLICING TIP (from Deb):
I like to chill my brownies until they are almost frozen before cutting them. It makes it much easier to get a clean slice.
Both of the photos on here are from smitten kitchen. My swirling did not look that good and neither did my finished brownies, but they still taste yummy!
Both of the photos on here are from smitten kitchen. My swirling did not look that good and neither did my finished brownies, but they still taste yummy!