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Saturday, April 23, 2011

Cheesecake Brownies

The Altitude Adjustment Section
Can’t decide if you want a brownie or a piece of cheesecake? Just have both! This is a very attractive brownie when you need something really over the top. Needless to say, it would be a great base to a brownie sundae with maybe some warm caramel on top... oh stop me before I go into a diabetic coma!

Ingredients for Brownie batter
1 stick (1/2 cup or 4 ounces) 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

Ingredients for Cheesecake batter
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

Procedure
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

Melt butter and chocolate in a double-boiler, 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 the cheesecake batter: whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a butter knife. Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.