Makes 16 2-inch square, thick brownies
- 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
- 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
Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, 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 cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
[I actually like using a butter knife because the tip of it is round enough that you can use it to fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect. Try it!]
Sprinkle chocolate chips over cheesecake/brownie batter swirl. Although it might be more logical to just mix them into the cheesecake batter (and feel free to do this, it will have no ill-effect) I thought it might interrupt the swirl-ability of it.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
Slicing tip: I like to chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. I also like to eat my brownies super-cold, but that’s just personal taste.