Cheesecake Brownie


More baking adventures in the teeny 9002ft condo I share with my fam! :D Recently, while browsing David Leibovitz’ blog, I chanced upon his version/adaptation on Cheesecake Brownies. Score! Decided to bake these for le chum as a teeny one-year treat. Yeah, together for one year. eep! Don’t worry, I will not get all mushy and stuff haha. 

Here’s the recipe from the blog:

Cheesecake Brownies (Adapted from Ready for Dessert (Ten Speed)
One 9” / 8”square pan

6 tbsp   unsalted butter, cut into pieces
4 oz       bittersweet / semisweet chocolate, chopped
⅔ cup    sugar
2            large eggs, room temp
½ cup    flour
1 tbsp   unsweetened cocoa powder
⅛ tsp     salt
1 tsp      vanilla extract
½ cup    chocolate chips
8 oz       cream cheese, at room temperature
1            large egg yolk
5 tbsp   sugar
⅛ tsp     vanilla extract

1. Line a square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350ºF.
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the ⅔ cup sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tbsp sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in 8 dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35-40 min; until the batter in the center of the pan feels just set.
8. Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

Okay, time to bake! I didn’t have any bittersweet chocolate on hand so I substituted semisweet chocolate chips for the “4 oz bittersweet etc”. 

Dumped the pieces of butter in a saucepan. Popped the chocolate chips in. After a couple of minutes, it’s all nice and smooth. 

I poured the chocolate mixture into a mixing bowl. Mixed in the sugar which was then followed by the eggs. 

The dry ingredients (flour, cocoa, salt) get mixed in. So far, I'm thoroughly enjoying this prep. :D Nothing too hard and it's turning out well....I think.

Once that’s looking pretty, I added the vanilla and chocolate chips. So chocolatey!!!! YAY!!

So now the brownie portion is all ready! :D Time for the cheesecake half! 

Very simply, the cream cheese is blended with an egg yolk, sugar, and vanilla until it’s all nice & smooth. I want to eat it right now!! It's important that the cream cheese be at room temperature because it makes the whole process much easier. Plus, you won't get any lumps and all the ingredients will be well blended together.

So the whole “8 [giant] dollops’ of cream cheese mixture didn’t work so well for me haha. At one point, I just plopped the remainder onto the brownie mixture. It’ll tastes good regardless…right? (I hope so.) 

With a butter knife, I swirled to incorporate some of the cream cheese mixture.

I don’t know about you, but it’s already looking pretty yummy to me…(raw) brownie & cheesecake batters do not faze me!! Oh! Oven’s preheated! Time to pop the pan in. 

Around 40 minutes later—probably a little longer than that because my oven isn’t very efficient—it’s done! 

It looks pretty glorious I gotta say. :D I chilled it for a few hours before slicing and serving it. 

I definitely should’ve used bittersweet chocolate or a couple tbsp less of sugar since it was a little sweet. Although, I must say it’s very rich, thick and indulgent! Overall, this recipe’s a winner! Hope you all enjoy baking it as much as I did--and that it'll taste even better!
 P.S. This is what my boyfriend thought of it, "pretty good." (nodding his head) HAHA Oh men and their very very short responses! :D

4 out of 5 NOMs