CHEESECAKE BROWNIES

Today we made Cheesecake Brownies. This recipe is adapted from a recipe by David Lebovitz. I first found this recipe on his wonderful website, and you'll also see it featured in his latest cookbook, 'Ready For Dessert.' Buy the book and visit his website at: http://www.davidlebovitz.com/
Everything I've ever baked from his website and cookbook has been superb. I ran, didn't walk, to my local bookstore shortly after the release date and purchased this cookbook. I'm so glad I did! If you're always ready for dessert, as I am, (and apparently Mr. Lebovitz is) you should pick up a copy of his book too. You won't regret it. The photography is marvelous and his concise directions will make you look like a professional.

Let's make his famous Cheesecake Brownies!

First line a 9 inch square pan with foil, making sure it goes up all four sides. Mist with a non-stick cooking spray, or grease lightly with butter. Using the foil makes for an easy cleanup and allows you to remove the brownies easily when they're cool.

In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from the heat and beat in the sugar and then the 2 eggs. In the same pan mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips.
To make the cheesecake topping: In a separate bowl beat/whisk the 8 oz. cream cheese, the egg yolk, 5 tablespoons of sugar and 1/8 teaspoon of vanilla until smooth.

Spread the brownie mixture evenly in the prepared pan

Distribute the cream cheese mixture in 8 or 9 globs/dollops across the top of the brownie mixture.
Take a dull knife or spatula and swirl the cream cheese with the chocolate batter. Resist the temptation to mix and swirl too much or you'll just make the brownies look muddy. You want big pockets of cheesecake.
The finished product. The brownie base is really rich and moist, and the cheesecake topping is just heavenly. Can we nominate someone for Sainthood based on his recipes? I don't see why not! He needs to come home from the sweet life in Paris .... they can't possibly love him as much as we do! Meanwhile I'll visit his website, and devour his cookbook page by page.
Preheat the oven to 350 degrees. Line a 9 inch pan with foil (see photo) and spray with cooking spray, or lightly grease it with butter.

Brownie Base

6 tablespoons unsalted butter, cut into pieces (only use real butter)
4 ounces bittersweet chocolate, chopped. (use good quality chocolate)
2/3 cup sugar
2 large eggs, room temperature
1/2 cup all purpose flour
1 tablespoon of unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 Cup semisweet chocolate chips

Cheesecake Topping

8 ounces cream cheese, at room temperature
1 large egg yolk
5 tablespoons sugar
1/8 teaspoon vanilla extract

To make the brownies melt the butter, then add the chopped bittersweet chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the sugar, followed by the 2 eggs. Mix in the flour, cocoa powder, salt and vanilla. Then add the chocolate chips. Scrape the batter into the prepared pan, and spread evenly.

To make the cheesecake topping: In a medium bowl beat or whisk together the cream cheese, egg yolk, sugar and vanilla until smooth.

Distribute the cream cheese mixture in 8 or 9 dollops across the top of the brownie batter. Take a butter knife or spatula, and lightly swirl the cream cheese mixture into the brownie batter. Resist the temptation to mix and swirl too much or you'll make the brownies muddy. You want to have big pockets of cheesecake.

Bake the brownies until they're just set in the center. About 35 minutes. Let cool completely in the pan before lifting out the foil to remove the brownies.

Eat and enjoy! If you're feeling generous, share with friends. These are pretty rich, so you can get your full share of chocolate addiction in a small piece, and still have some to spread around to your friends and acquaintances. If they didn't love you before, they'll love you now.

Mary