Who doesn't love a soft, gooey brownie on a Sunday afternoon. These delectable brownies sounded delicious, and like a perfect treat.
1/2 cup unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
Start with the brownie batter. Put oven rack in middle position and preheat oven to 350 degrees. Butter an 8-inch square baking pan.
Heat butter and chocolate in a 3-quart heavy saucepan double-boiler style, placing the mixing bowl you are using over simmering water over moderately low heat, whisking occasionally, just until melted. Short 15 seconds bursts in the microwave with frequent stirring will also get the job done. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter. Whisk together cheesecake batter ingredients in a small bowl until smooth.
Dollop over brownie batter (though I chose to do a nice even coat).
Swirl the batters together with a knife or spatula. You can even fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect.
Sprinkle chocolate chips over cheesecake/brownie batter swirl. Bake brownies until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
These are just perfection. Smitten Kitchen has done it yet again.
The best part is that the edges of the pan are nice and cookie crisp, while the center is delightfully soft and moist. Both batters are perfect.
Feel free to get more aggressive in your marble pattern/mix if you like, but I loved the slightly layered effect.