Cheesecake Swirl Brownies

Photo courtesy of Gnam Box.

I know it sounds too good (and too naughty) to be true: brownies and cheesecake swirled together in one over-the-top dessert?! But you can believe your eyes, folks, this is the real deal. I thought the result would be overpowering and much too rich, but the flavors of chocolate and cheesecake actually balance each other perfectly and make for an irresistible brownie.  I made these with my friends over at Gnam Box, check out the rest of the pics and the full article here.

Cheesecake Brownies

• 1 stick (115g) unsalted butter, cut into pieces
• 6 ounces (175g) bittersweet or semisweet chocolate, chopped
• 1 cup (200g) sugar
• 3 large eggs, at room temperature
• 3/4 cup (100g) all-purpose flour
• 1 1/2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 2/3 cup (100g) chocolate chips
• 8 ounces (200g) cream cheese, at room temperature
• 1 large egg yolk
• 4 tablespoons (60g) sugar

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with parchment, making sure it goes up all sides. Use two sheets if necessary.

2. Preheat oven to 330°F (160°C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the cup (200g) of sugar, then the eggs, one at a time, beating well after each addition.

4. Mix in the flour, cocoa powder and salt, then chocolate chips. Spread half the brownie batter evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, and 4 tablespoons (60g) of sugar until smooth.

6.  Spoon 4 large dollops of the cream cheese mixture on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 4-5 large dollops of the cream cheese mixture on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together).

7. Bake at 330°F (160°C) for 45 to 55 minutes, or until the batter in the center of the pan feels just set, and a toothpick inserted in the center of the brownies comes out with several moist crumbs attached. Be careful not to over bake.