How was your Thanksgiving? I hope really great. Mine was relaxing and I was sucked into a What Not To Wear marathon which I should be ashamed of. Clinton and Stacy have that formula down so well that they must be earning credits towards an honorary psychology degree somewhere. I am a sucker for the final reveal where the nominee is strutting confidently with their shoulders back. Enough about my reality t.v. marathon, I have yet to sort through my pictures from the long weekend and thought today I’d share these cheesecake swirl brownies from Smitten Kitchen.
I made these for a potluck and even though I over-baked them a bit, they were the first dessert to be snatched up. Now that the weather is really cooling off and a few flakes have flown, baking is on my brain. I would bake every couple of days if my waistline could take it. If you are in the mood for chocolate in a more manageable 8×8 pan size, this is your fix. I usually have all of the ingredients on hand, too, which is always a bonus in my book. Bake these to quell a chocolate craving, bring them to a potluck or bribe the nursing staff when you are ready to give birth like Deb did. I’m not here to judge.
Recipe: Cheesecake Swirl Brownies
Recipe from Smitten Kitchen
1 stick unsalted butter, cut into pieces
3 oz. unsweetened chocolate, chopped
1 C. sugar
2 large eggs
1/2 t. vanilla extract
2/3 C. all-purpose flour
8 oz. cream cheese, well softened
1/3 C. sugar
1 large egg yolk
1/4 t. vanilla extract
1/2 C. semi-sweet chocolate chips
1. Brownie Batter: Put oven rack in middle position and preheat oven to 350 degrees. Butter an 8×8 square baking pan. Heat butter and chocolate in a heatproof bowl over simmering water (make sure the bottom of the bowl does not touch the simmering water) whisking occasionally until just melted. Carefully remove hot bowl 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.
2. Cheesecake Batter: Combine cheesecake batter ingredients in a small both until smooth. Dollop over brownie batter in pan and swirl in with the tip of a butter knife. Sprinkle chocolate chips over the top of the cheesecake/brownie swirl batter.
3. Bake until the edges are slightly puffed and center is just set, about 30 minutes. (Mine cooked much faster and I recommend checking at about 15 minutes. Our oven is “vintage”, but I do have a thermometer in there.) Serve warm, at room temperature or chilled from the refrigerator.