Cheesecake Brownies

For those of you who are dieting, you might as well skip this post. Seriously. It won't hurt my feelings. These are definitely not sugar-free, low-fat fare. These are decadent, rich treats that make you close your eyes and say, "Mmmmm". It is just that simple.

Today I decided to try Jamie's Cheesecake Brownies. (I got the recipe a few weeks ago, but needed to go buy super fine granulated sugar...who knew?) If you haven't been subscribing to My Baking Addiction, you are missing a direct line to some terrific baked goods. Seriously...this girl makes the best stuff. Anyway, here we are at Thursday again and I needed to come up with a treat for Superman to take to his team tomorrow. What better than Cheesecake Brownies? Yea, that is what I thought, too.


Cheesecake Brownies
(from My Baking Addiction)

Makes 32 brownies.

Ingredients for the "Brownie Batter"
2 Sticks unsalted butter, cut into pieces
5 ounces unsweetened chocolate, chopped
2 cups superfine sugar*
2 large eggs
1 tsp pure vanilla extract
1 tsp salt
1 1/3 cup all purpose flour
1 tsp baking powder

Ingredients for the "Cheesecake Batter":
2 (8 ounce) packages cream cheese; softened
2/3 cup superfine sugar*
2 large egg yolks
1/2 tsp pure vanilla extract

Method for the "Brownie Batter":

1. Put an oven rack in the middle of the oven and preheat oven to 350°
2. Line a 9x13 inch square baking pan with foil and butter.
3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. (I used the microwave)
4. Remove from heat, pour into a big bowl and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined and shiny.
5. Whisk in flour until just combined and spread in baking pan.

Method for the "Cheesecake Batter" and for baking the brownies:

6. Whisk together the cheesecake batter ingredients in a small bowl until smooth.
7. Dollop over brownie batter, then swirl in with a knife or spatula.
8. Bake until the edges are slightly puffed and center is just set, about 45 minutes.
9. Let cool on a wire rack.

*Note- If you do not have superfine sugar, just throw some granulated sugar in the food processor for a few seconds. Also, these are pretty sweet, so you could definitely cut down the amount of sugar in the brownie batter!


My picture isn't as good as Jamie's (I took it when they were still warm...didn't have time to wait until they were chilled). I really want to know how she does that swirly thing? The brownies, however, are amazing...seriously amazing. Don't take my word for it...make them yourself.

P.S. Does anyone know how to cook cheesecake without it browning on top? It is just not very pretty that way...