Cheesecake-Marbled Brownies

Adapted From Smitten Kitchen

(picture from SK)

Brownie batter
1 cup butter

6 ounces unsweetened chocolate, or dark chocolate chopped

2 cup sugar

4 large eggs

1 teaspoon pure vanilla extract

1 1/3 cup all-purpose flour

Cheesecake batter

16 ounces cream cheese, well softened

2/3 cup sugar

2 large egg yolks

1/2 teaspoon pure vanilla extract
Plus

1 cup semisweet chocolate chips (optional)

Make brownie batter:

Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan —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.

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.

Slicing tip: I chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. These are moist and yummy, not too chocolatey and the cheesecake ratio was perfect!