A very moist, fudgy brownie.

　　

Ingredients

For cheesecake batter

an 8-ounce package cream cheese, softened

　　1/3 cup sugar

　　3/4 teaspoon finely grated fresh orange zest

　　1 large egg

　　1 tablespoon all-purpose flour

　　

For chocolate batter

3/4 stick (6 tablespoons) unsalted butter, cut into pieces

　　2 ounces unsweetened chocolate, chopped

　　2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

　　1 cup sugar

　　1 teaspoon vanilla

　　2 large eggs

　　2/3 cup all-purpose flour

　　1/2 teaspoon salt

　　

Step 1

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

　　

Make cheesecake batter:

Step 2

In a bowl stir together cream cheese, sugar, and zest with a wooden spoon until smooth. Beat in egg with a fork until blended and stir in flour.

　　

Make chocolate batter:

Step 3

In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.

　　

Step 4

Spread chocolate batter evenly in pan. Drop cheesecake batter by large spoonfuls onto chocolate batter and run a knife through batters to make decorative swirls. Bake brownies in middle of oven 50 minutes, or until cheesecake mixture is pale golden and a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container and chilled, 5 days. Brownies may be eaten chilled or at room temperature.