I love brownies. I love cheesecake. The two in tandem = heavenly. I’ve adapted this recipe to include more cheesecakey-ness, because I wanted them to be as ridiculous as possible- and they are. They taste delightful when slightly chilled.
Brownie batter1 stick 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
Cheesecake batter
12 ounces cream cheese, well softened
1/3 (heaping) cup sugar
1 x-large egg yolk or two small yolks
1/2 teaspoon pure vanilla extract
12 ounces cream cheese, well softened
1/3 (heaping) cup sugar
1 x-large egg yolk or two small yolks
1/2 teaspoon pure vanilla extract
1/2 cup chocolate chips to sprinkle on top
Make brownie batter:Preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. 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, then swirl in with a knife or spatula.
Sprinkle chocolate chips over cheesecake/brownie batter swirl.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature (or chilled!!)
No comments:
Post a Comment