After reading Deb’s post in the back of Martha Stewart’s Living, I had to make these brownies! Although nothing beats plain, super-rich chocolate brownies, cream cheese brownies are a classic. I love how the tangy cream cheese balances out the deep, fudgy rich chocolate. I always like to have a stash of brownies in the freezer that I can whip out for an unexpected bake sale, a fundraiser, or an afternoon snack ;). However, I don’t think this stash will last too long…
P.S. These brownies are super gooey, fudgy and delicious. To cut them into neat little squares, pop the pan in the freezer for a bit, run a sharp knife under hot water, and slice away!
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
1/2 cup semisweet chocolate chips
Make brownie batter: 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 — though I did mine
double-boiler style, placing the mixing bowl I was using over simmering
water, thereby creating one less dirty dish and melting the chocolate
more gently — 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.
[I actually like using a butter knife because the tip of it is round
enough that you can use it to fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect. Try it!]
Sprinkle chocolate chips over cheesecake/brownie batter swirl.
Although it might be more logical to just mix them into the cheesecake
batter (and feel free to do this, it will have no ill-effect) I thought
it might interrupt the swirl-ability of it.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
Adapted from Smitten Kitchen