Wednesday, August 11
recipe adapted from Annie's Eats
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
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!