Cheesecake-marbled Brownies

Valentine’s Day is in another week.  Did somebody mention chocolate?

If you’re a chocoholic and also a fan of cheesecake, here’s a recipe to warm the cockles of your heart this Valentine’s Day—or any other day of the year for that matter.  I know a lot of people will be getting engaged on the big day next week, and I hope their marriages will be as successful as these two flavors are in theirs.

Through the years, I’ve tried a cream cheese brownie recipe or two—but, when I tried this recipe from the now defunct Gourmet magazine, all those other recipes were history.  The brownie portion is fudgy and moist and the cheesecake portion is rich and decadent.  The combo is drool-inducing, delicious perfection itself.

I used to send John back to college with a pan of these quite often.  On one of his recent visits, I made a batch; and, when he spotted them, he groaned—in anticipation of eating several, I presumed.

So, if you want to make a grown man groan, make a batch of these brownies—they are truly frantastic!

One year ago:  Tapenade

Cheesecake-marbled Brownies

Ingredients for Brownie Batter

  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 2 oz. unsweetened chocolate, chopped
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • 2/3 cup flour

Ingredients for Cheesecake Batter

  • 8 ounces cream cheese, well softened
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract

Directions

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 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 and bake brownies:

Whisk together cheesecake batter ingredients in a small bowl until smooth.  Dollop over brownie batter, then swirl in with a knife or spatula.

Bake until edges are slightly puffed and center is just set, about 35 minutes.  I would check brownies starting around the 25-minute mark.  If it looks like the top is browning too fast, cover the pan lightly with aluminum foil.  I just tear off a sheet and place it over the top of the pan without sealing it tight.  This will prevent any condensation from being trapped and running down into the brownie.

Serve warm or at room temperature.

Source:  A June 2007 recipe from Gourmet