Wednesday, October 19, 2011
Oh. My. God. These brownies are the epitome of decadence. First you start with a dense, chewy, fudgy brownie base. Next you layer on a tangy, creamy, layer of cheesecake. Then you drop dollops of brownie batter on top of the cheesecake, run a knife through it to marble and bake for what will seem like the longest half hour of your life.
To test your patience further, these taste best fully cooled. I like them best after they have been in the fridge overnight s the flavors have a chance to meld together and the cheesecake filling has a chance to set. These are as pretty to look at as they are to eat.
9" square pan | adapted from Ready for Dessert
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract
1. Line a 9" 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. Preheat oven to 350 degrees.
2. 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.
3. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
4. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth. 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.
6. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set. Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well.