Cheesecake Brownies

The no-oven streak has officially been broken. After 3 weeks of not using it, I broke down this past Sunday and according to P, it was definently worth every drop of sweat and penny spent. I thought I would make something special for dessert this week. P has definently let me know how much he appreciates it too, every night at dessert time he slowly eats one of his cheesecake brownies, puts his plate up, and exclaims "its dessert time!!" I'm not sure if he is on a sugar high and doesn't remember the fact that he tries that trick EVERY night or he thinks that trying every night, something will change?! Needless to say, these brownies are good! Not in the slightest bit "good for you" but I never promised to provide "good for you" dessert recipes! Unless your celbrating something special or decide to treat someONE special I would hold off on these. They are definently worthy of that once in a blue moon occasion. Very rich, very heavy, very chocolaty, very sweet, and for the sake of P- VERY scrumtious!!!

Cheesecake Brownies
recipe adapted from Annie's Eats

Ingredients:
For the brownies:
6 tbsp. unsalted butter, cut into pieces
4 oz. bittersweet or semisweet chocolate, coarsely chopped
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup flour
1 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chocolate chips

For the cheesecake topping:
8 oz. cream cheese, at room temperature
1 large egg yolk
5 tbsp. sugar
1/8 tsp. vanilla extract

Directions:
1. Line a 9-inch square baking dish with foil, making sure it goes up all four sides. Mist lightly with nonstick cooking spray. Preheat the oven to 350 degrees F.
2. In a medium saucepan over low heat, melt the butter and chocolate, stirring until smooth. Remove from the heat, then beat in the 2/3 cup sugar. Mix in the eggs. Add in the flour, cocoa powder, salt and vanilla and mix just until smooth. Gently fold in the chocolate chips. Spread the batter evenly into the prepared pan.
3. To make the topping, in a separate bowl beat together the cream cheese, egg yolk, 5 tbsp. sugar and 1/8 tsp. vanilla extract until smooth. Drop in large dollops evenly over the top of the brownie batter. Use a dull knife or spatula to swirl the cream cheese mixture with the chocolate batter.
4. Bake for 35 minutes, or until the batter in the center of the pan is just set. Let cool completely, then lift out with the foil and peel away. Cut brownies into squares. *P likes these straight from the fridge!