Recipe from David Lebovitz
- 6 tbsp unsalted butter, cut into pieces (I used salted)
- 4 ounces bittersweet or semisweet chocolate, 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 tsp vanilla extract
- 1/2 cup chocolate chips
- 8 ounces cream cheese, at room temperature
- 1 large egg yolk
- 5 tbsp sugar
- 1/8 tsp vanilla extract
Preheat oven to 350 degrees. Line a 9×9 pan with foil and spray with cooking spray.
Melt the butter and chocolate in a double boiler (or use the microwave like I did, but be careful not to burn the chocolate!), stirring until smooth. Remove from heat and beat in the 2/3 cup sugar and 2 eggs. Sift in the flour, cocoa powder, and salt (I never sift anything, though). Stir in the vanilla and chocolate chips. Spread in the prepared pan.
In your mixer, beat together the cream cheese, egg yolk, 5 tbsp of sugar, and vanilla extract until smooth. Drop large spoonfuls of the cream cheese mixture over the brownie batter. Use a knife or offset spatula to swirl the cheesecake through the brownie mixture.
Bake for 35 minutes or until the batter in the center of the pan is just set. Remove from the oven and allow to cool. Lift out the brownies using the foil and cut into squares.