Cheesecake Brownies

These brownies. These brownies! Dense, fudgy, chocolatey, with the delicious richness of the cheesecake. I’m glad I stumbled on the recipe, and glad I decided to make them — see, I have problems on the brownie front. I grew up with the kind from the mix, with the shiny crackly top, and that’s what I’ve always been accustomed to — brownies didn’t get trendy enough to show up in bakeries that I went to until well after my tastes on that front had been set, and it’s not like cake where there are a thousand varieties that are all acceptable. There is one true brownie! I just haven’t found a way to make it at home with ingredients I know quite yet.

Part of my problem, I know, is chocolate — when I need to melt the unsweetened kind, the only sort I know how to get is Bakers. Which is… fine. Okay. Not great. Not what I want my chocolate to taste like. And I haven’t gotten to taste many other unsweetened chocolates to compare. And how do you do that, anyway? I know what they all taste like: Bleh, bitter!! So I’d need to figure out a way to taste the nuance anyhow.

ALL THAT SAID. These brownies? These brownies? Are the SHIT. They are AMAZING. And the cheesecake parts hides that there may not be a shiny crackly top — I don’t know! There’s cheesecake! It’s delicious! It’s cheesy and wonderful and chocolatey and, as a bonus, very pretty! Make these.

Cheesecake Brownies, from Smitten Kitchen

Brownie part:
3 oz. unsweetened chocolate
1/2 c. (1 stick) butter*
1 c. sugar
2 eggs
1/2 tsp. vanilla extract
2/3 c. all-purpose flour
pinch salt

Cheesecake part:
8 oz. (1 brick) cream cheese, room temperature
1/3 c. sugar
1/4 tsp. vanilla extract
1 egg yolk

Bonus part:
1/2 c. (or less) chocolate chips

Preheat the oven to 350F. Grease an 8×8 pan.

Chop the chocolate (into tiny pieces) and the butter (into slices, just not Giant Stick form) and melt them. I set my (glass) mixing bowl over a pot of simmering water and melted it that way, making the cheesecake bit from the next paragraph while it was melting. Once it’s melted, whisk in the sugar, eggs and vanilla until thoroughly combined. Then mix in the flour until just combined — don’t add it earlier; overworking flour makes things tough.

Meanwhile, in another bowl, whisk together the cream cheese, sugar, vanilla and egg yolk. If you start out with just the cream cheese and sugar, it will look tragic. It is not tragic! Adding the egg yolk and vanilla will make it whisk together just fine as long as it’s room temperature.

Pour the brownie batter into the prepared pan and dollop the cheesecake gloop atop it. Swirl them together with a spatula and sprinkle the chocolate chips on top. Bake for 35-40 minutes, until the edges are puffy and the center is set. Cool on the counter and store in the fridge. Chase your roommates away when they try and run off with the whole plate.

*I used salted.

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~ by iliadawry on 5 August 2012.

2 Responses to “Cheesecake Brownies”

  1. “If you start out with just the cream cheese and sugar, it will look tragic. It is not tragic! Adding the egg yolk and vanilla will make it whisk together just fine as long as it’s room temperature.” Or…use the mixer shield and set it to warp speed. Works for me every time.

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