The good news is that these cheesecake brownies turned out even better than I could have imagined. The bad news is that eating these little guys for breakfast was probably not the smartest idea, considering I recently got into a major health kick.
But hey, when you have eight ounces of dark chocolate and 2 blocks of cream cheese sitting in your fridge, you get to baking, right?
The last time I attempted a recipe like this, it was just mediocre. And mediocrity doesn’t sit well with me, especially when it comes to quality ingredients. I was pleasantly surprised with this recipe, which came a la Gourmet magazine via The Smitten Kitchen. I still shake my head sadly when I think of Gourmet which was one of my favorite food magazines. No offense to the publications currently out there, but nothing will top the fine writing, gorgeous pictures, and “neighbor next door” feel of that magazine. When I saw that these Cheesecake Brownies were from that trusted pub, I pressed on.
One of my best friends from California will be trekking out here this weekend and to say I’m excited is an understatement. I CAN’T WAIT. Not only is she the funnest gal around, she has one of the warmest hearts around and I know we are going to have a grand time in my fair NYC. We’ve got food, shopping, booze, and so much more on the brain. Who knows, these brownies might end up on the kitchen counter again. Fuel after a long night out is a MUST, right?
Cheesecake Marbled Brownies
Adapted from Gourmet a la Smitten Kitchen
Yields 16 2-inch square, thick brownies
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
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
Put oven rack in middle position and preheat oven to 350°F. 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.
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.
Bake brownie until edges are slightly puffed and center is just set, about 35 minutes. Allow brownies to cool for at least 15-20 minutes. Serve warm or at room temperature. Wrapped tightly in plastic wrap and stored in an airtight container, these brownies will last for 3 days.