Last weekend I made these cream cheese swirl brownies, sans nuts, and ended up eating the leftovers for breakfast the next morning. Matt came downstairs 30 minutes later and I said, "I did something bad." Without pausing he said he assumed I would eat the brownies; it was a given.
I like that we have that sort of understanding.
Swirly Cream Cheese Brownies
- 1/2 cup unsalted butter, in pieces
- 3 ounces unsweetened chocolate, in pieces
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Preheat oven to 350°F. Butter an 8 to 9-inch square baking pan. Heat butter and chocolate in a saucepan, stirring until just melted. Remove from heat and whisk in sugar, eggs, vanilla, and a dash of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Then whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl with a knife. Sprinkle chocolate chips over mixture. Bake 30-35 minutes, or until edges puff from pan.