I’ve made brownies and I’ve made cheesecake, but together, now that, I had never done. I stumbled upon this recipe through David Lebovitz’s blog and was left intrigued by the combination. I had to try it and it was indeed a delicious combination.
6 tablespoons unsalted butter, cubed
4 ounces bittersweet or semisweet chocolate, chopped
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup all-purpose 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
Preheat the oven to 350°F. Line an 8-inch square pan with foil, making sure it goes up all four sides. Grease lightly.
In a saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and stir in the sugar, then the eggs. Mix in the flour, cocoa powder, and salt. Then mix in the vanilla and chocolate chips. Spread the batter evenly into the prepared pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, egg yolk, sugar, and vanilla until smooth.
Distribute the cream cheese mixture in dollops on top of the brownie batter. Then, using a dull knife or spatula, swirl the cream cheese mixture into the brownie batter.
Bake for 35 minutes, or until just set. Let cool, then lift out the foil and cut the brownies into squares.