Cheesecake Brownies
Jennifer Ladson
ingredients
- One 9-inch square pan
- 6 tablespoons unsalted butter, cut into pieces
- 4 ounces bittersweet or 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
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
2. Preheat oven to 350 degrees (180C).
- 3
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
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
- 5
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
- 6
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
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.
Source: Jennifer Ladson
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