I remembered seeing this recipe in an old Gourmet Magazine a few years ago and then a new post on Smitten Kitchen really made me drool.... I mean, what is better than brownies and cheesecake all swirled into one fabulous dessert?? I took the basic recipe and then added Deb's suggested touch of sprinkling chocolate chips on the cheesecake layer. Best. Suggestion. Ever. As my Grandma A. might say: "There is no such thing as too much chocolate!"
I'm taking some cheesecake-swirled brownies home to Minnesota this weekend because I KNOW my Mom has a little soft spot for chocolate, and well... my dad has a soft-spot for all desserts! :)
(Adapted from Gourmet, June 2007)
Yield: 16 Servings
1 Stick Unsalted Butter, cut into cubes
3 oz. Unsweetened Chocolate, chopped
1 C. Sugar
2 Large Eggs
1/2 tsp. Pure Vanilla Extract
2/3 C. All-Purpose Flour
Pinch of Salt
8 oz. Cream Cheese, well softened (no reduced-fat substitutes this time)
1/3 C. Sugar
1 Large Egg Yolk
1/4 tsp. Pure Vanilla Extract
1/2 C. Semi-Sweet Chocolate Chips (this is a must!!)
Preheat oven to 350 degrees. Make sure the oven rack is in the middle position. Butter an 8 or 9-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over low heat; whisk 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 then spread into the greased baking pan.
In another bowl, whisk together cheesecake batter ingredients until smooth. Use a spoon to dollop cheesecake batter over brownie batter, then swirl in with a butter knife.
Sprinkle chocolate chips over cheesecake and brownie layers. Bake for 35 minutes, until edges are slightly puffed up and center is just set. I suggest letting these cool to room temperature, covering the pan, and storing them in a fridge for at least an hour. Having the brownies cooled (almost frozen) really makes it easier to cleanly slice them into pieces.