Cheesecake Marbled Brownies

Unemployment has given me a little too much extra time on my hands.  I have resolved to use all that free time to become the most badass amateur baker ever.  Thankfully I can bring all these treats to my friends at the brewery.  Otherwise unemployment would not only make me poor, it would make me fat.

The other day I was really craving brownies, but didn’t feel like making my favorite salted fudge brownies.  They are the best things I’ve ever eaten, but I felt the need to try something new.  So I looked in my fridge and noticed a half block of cream cheese that I needed to use.  I found these cheesecake marbled brownies on Smitten Kitchen, and decided to make this recipe with a few alterations.  Instead of making the entire cheesecake batter, I halved that part of the recipe so that it was just a slight swirl on top.  They turned out great and were a huge hit!

Ingredients:

Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

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

Preheat oven to 350°F. Grease an 8-inch square baking dish. Heat butter and chocolate in a 3-quart heavy saucepan.  I cheated and used a microwave safe pyrex bowl.  If you go this way, be very careful.  I recommend microwaving on medium heat and watching carefully.  Remove from the microwave when chocolate is almost completely melted.  Stir with a spatula until butter and chocolate are completed melted. Whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

To make the cheesecake batter, whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a butter knife.  Transfer to oven and bake for 35 minutes or until a knife inserted in the middle comes out clean.  Allow to cool completely before cutting.