Active Time

　　15 min

　　Total Time

　　50 min

　　Two adored classics come together in this dessert lover's superbrownie.

　　

Ingredients

Makes 16 brownies

　　

For brownie batter

1 stick (1/2 cup) unsalted butter, cut into pieces

　　2 ounce unsweetened chocolate, chopped

　　1 cup sugar

　　2 large eggs

　　1/2 teaspoon pure vanilla extract

　　2/3 cup all-purpose flour

　　

For cheesecake batter

8 ounces cream cheese, well softened

　　1/3 cup sugar

　　1 large egg yolk

　　1/4 teaspoon pure vanilla extract

　　

Make brownie batter:

Step 1

Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

　　

Step 2

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:

Step 3

Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

　　

Step 4

Bake until edges are slightly puffed and center is just set, about 35 minutes.

　　

Step 5

Serve warm or at room temperature.