Sinful Cheesecake Brownies |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is my favorite brownie recipe, period. Super-chocolatey brownie swirled with twice the cream cheese of other marbled brownies. Chocolate chips are optional, but give the brownie more texture. I use the Ghirardelli bittersweet chocolate bar and Ghirardelli semi-sweet chocolate chips. Ingredients:
6 tablespoons unsalted butter, cut into pieces |
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, chopped |
2/3 cup sugar |
2 large eggs, at room temperature |
1/2 cup flour |
1 tablespoon unsweetened cocoa powder |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
1/2 cup chocolate chips |
8 ounces cream cheese, at room temperature |
1 large egg yolk |
5 tablespoons sugar |
1/8 teaspoon vanilla extract |
Directions:
1. Line a 9-inch (23cm) 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.
2. Preheat oven to 350 degrees (180C).
3. 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.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. 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.
7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.
8. Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
9. Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.
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