I was very tempted recently to try a new recipe on Smitten Kitchen, one of my most favorite foodie websites.Oh baby! These are the most wonderful brownies I have ever made at home -- and I did it from scratch! I've tried cream cheese brownies before, but sometimes the brownie part leaves something to be desired. By melting chocolate chips with the butter, it makes a better starting point than using cocoa in my mind. Plus, I always have semi-sweet chocolate chips around, but I often run out of cocoa.
I changed the recipe from Smitten Kitchen a bit. I'm pretty cheap, so I use chocolate chips instead of bakers chocolate. Either will probably work, but this is easier for me.
Oh, and did I mention that I whipped these up in less than five minutes, used the same bowl for both batters and had them baked so fast I hadn't even finished licking the bowl clean? My family didn't even bother with plates. They are really that good.
Cheesecake Marbled Brownies
Brownie batter
1 stick butter, cut into pieces
1 cup semi-sweet chocolate chips
pinch of salt
1 cup sugar
2 large eggs
1/2 tsp pure vanilla extract
2/3 cup all-purpose flour
Cheesecake batter
8 oz cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 tsp pure vanilla extract
Topping
1/2 cup semisweet chocolate chips
1. Put oven rack in middle position and preheat oven to 350°F.
2. Butter an 8-inch square baking pan.
3. Melt butter and chocolate chips in the microwave -- about 30-45 seconds was all it took. Combine well.
4. Whisk in sugar, eggs, vanilla, and a pinch of salt until well combined.
5. Whisk in flour until just combined and spread in baking pan.
6. Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
7. Sprinkle chocolate chips over cheesecake/brownie batter swirl.
8. Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
Yield: Makes 16 2-inch square, thick brownies
