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Cheesecake Brownies

adapted from David Lebovitz ^[1]

Dessert | Servings: 9 servings
Prep time: 25 min | Cook time: 35 min | Total time: 1 hour

Ingredients

• 6 tbsp. unsalted butter
• 4 oz. bittersweet chocolate or semisweet chocolate, chopped
• 2/3 cup sugar
• 2 large eggs, room temperature
• 1/2 cup flour
• 1 tbsp. unsweetened cocoa powder
• 1/8 tsp. salt
• 1 tsp. vanilla
• 1/2 cup chocolate chips (optional)

Cream Cheese Mixture

• 8 oz. cream cheese, room temperature
• 1 large egg yolk
• 5 tbsp. sugar
• 1/8 tsp. vanilla

Process

1. Preheat oven to 350 degrees (F). Grease a 8 or 9-inch square pan or line it with foil, making sure it goes up all four sides and grease lightly.
2. In a saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the sugar, then the eggs.
3. In a bowl, mix flour, cocoa powder and salt.
4. Stir in chocolate mixture, then add 1 tsp. vanilla and chocolate chips. Spread evenly in the pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tbsp. of sugar, and 1/8 tsp. vanilla until smooth.
6. Distribute the cream cheese mixture in eight or nine dollops across the top of the brownie mixture, then take a dull knife or spatula and gently swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 minutes, or until the batter in the center of the pan feels just set. Let cool and cut into squares.