Stop the presses!
In my kitchen I have created something so delicious they should be considered a sin–but no. We’ll call it a marriage. A marriage between two magnificent desserts, and this is their one hundred percent, legitimate, beautiful, yummy child.
This dessert should be called “breezecake” for two significant reasons. The first reason is obvious… brownies + cheesecake = breezecake. But the second reason is because they’re a breeze to make (albeit messy if you’re me).
Taste and poor-naming aside, I absolutely adore the marble effect. So much fun!
Just make sure you have a gym membership or a working treadmill…kay?
Cheesecake-Marbled Brownies (adapted from Epicurious from Gourmet, 2007)
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 3 ounces unsweetened chocolate, chopped (I used 3 ounces–which is about 11 rectangles– of Hershey’s dark mildly sweetened chocolate. It turned out perfectly)
- 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
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.
- Serve warm or at room temperature.