03 August 2011

Cheesecake Brownies

Two of my favorite things: baking and iced coffee. So I made a deal with a coworker. I'd bake him brownies and he'd buy me coffee for a week. Win/win, I think. I made these for him last night but I have to admit, not all of them made it into work this morning. The recipe (adapted from David Leibowitz) is deceivingly simple, and the brownies are delicious: dense and fudgy inside, and topped with a smooth, creamy cheesecake batter. With a few swirls of a knife, you can create a pretty, marbled pattern that will make these brownies look professional. They'll last for up to a week, kept in an airtight container.

5 tbsp butter, cut into pieces
4 oz semisweet chocolate, chopped
2/3 cup sugar
2 large eggs
1/2 cup flour
1 tbsp dark chocolate cocoa powder
1/8 tsp salt
1 tsp vanilla
1/2 cup semisweet chocolate chips

8 oz light cream cheese
1 egg yolk
5 tbsp sugar
1/4 tsp vanilla

Line an 8 x 8 inch pan with foil, and grease lightly with cooking spray
Preheat oven to 350 degrees
Melt butter and chocolate in microwave (stop to stir every 30 seconds)
Beat in sugar and eggs
Stir in flour, cocoa powder, salt, vanilla and chocolate chips
Pour into prepared pan
For cheesecake topping, beat cream cheese, egg yolk, sugar and vanilla until smooth
Pour on top of brownie batter and, with a knife or toothpick, swirl together until marbled
(don't over-swirl or batter will become a uniform tan-ish color)
Bake for 30 minutes, or until just set in the center
(topping will still be a little loose, but will harden as the brownies cool)
Wait at least 30-40 minutes before slicing and serving

12 brownies

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