Sunday, September 13, 2009

David Lebovitz's Cheesecake Brownies

These disappeared before I had a chance to take a photo of the cut brownies. Visualize rich chocolatey goodness and you'll have a pretty good picture.

Cheesecake Brownies

6 T unsalted butter, cut into pieces
4 oz bittersweet or semisweet chocolate, chopped
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup flour
1 T unsweetened cocoa powder
1/8 t. salt
1 t. vanilla extract
1/2 cup chocolate chips
8 oz cream cheese, at room temperature
1 large egg yolk
5 T sugar
1/8 t. vanilla extract

  • Preheat oven to 350. Line a 9-inch square pan with foil or parchment paper, leaving an overhang; grease lightly.
  • 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 sugar, then the eggs.
  • Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in prepared pan.
  • In a separate bowl, beat together the cream cheese, the yolk, 5 T sugar, and vanilla until smooth. Using a dull knife of spatula, swirl the cream cheese mixture with the chocolate batter.
  • Bake for 35-37 minutes, or until the batter in the center of the pan is just set.
  • Cool brownies completely in pan.
  • Cut into square and Enjoy!

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