With a decadent swirl of cheesecake running through them, these brownies are as beautiful as they are tasty.
Makes 16 brownies
Prep time: 20 minutes
Cooking time: about 40 minutes
INGREDIENTS
CHEESECAKE
- 1 pkg (8 oz/250 g) brick-style cream cheese, at room temperature
- ¼ cup granulated sugar
- 1 large egg
- ½ cup semi-sweet chocolate chips
BROWNIES
- ¼ cup unsalted butter, softened
- 1 cup semi-sweet chocolate chips
- ½ cup granulated sugar
- 2 large eggs
- ⅔ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
INSTRUCTIONS
- Preheat the oven to 350ºF. Line the base and sides of a 9-inch square baking pan with parchment paper, leaving an overhang of paper on two facing sides. Set aside.
- For the cheesecake, in a large bowl and using an electric mixer, beat the cream cheese on medium speed until smooth. Add the sugar and beat until smooth. Add the egg and beat just until combined. Stir in the chocolate chips. Set aside.
- For the brownies, melt the butter in a small saucepan over medium heat. Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate chips are completely melted.
- Scrape the chocolate mixture into a medium bowl. Whisk in the sugar and eggs until the mixture is smooth and glossy.
- In a separate bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the brownie mixture until the batter is smooth and free of lumps.
- Pour half of the brownie mixture into the prepared pan. Spread the cheesecake mixture evenly over the batter in the pan.
- Dollop the remaining brownie mixture over the cheesecake mixture. Glide a butter knife through both mixtures to swirl them together.
- Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the pan on a wire rack.
- Using the parchment paper overhang, lift the brownies from the pan to a cutting board. Cut into 16 pieces. The brownies can be refrigerated in an airtight container for up to 4 days.
