cheesecake swirled brownies

In preparation for a break from all things deemed “unhealthy” — which I’m sure will change when I get a craving for loaded baked potatoes and the like such as — this week’s grocery list consists entirely of anti-healthy items.  Though we are three months late on the getting into shape bandwagon, we have decided after looking at the scale that it is much needed. This week is a last hurrah, a bon voyage, the last supper. So besides the truffled pastas and the fat-filled eggs these last remaining days we have made the solemn vow to eat whatever whenever we want….ok we don’t want to make more work for ourselves, but we will be doing the cheesecake swirled brownies before we no longer can.

Whoever married chocolate and cheesecake should be applauded. It ranks up there with the big boys like chocolate and peanut butter. Because these brownies can hold their own. These are not too rich nor too sweet, nor do they overload you with chocolate.  They have gooey, soft chocolate centers with creamy slightly sweetened cheesecake weaving itself throughout. And they of course fit the bill for “unhealthy”, though we can try to convince ourselves that it has protein since there are two eggs  and a yolk — right?

They are also the perfect little additions to thunder storms. Even if the lightning only lasts for a mere 5 minutes, these brownies beg you to eat them as you look out your window watching the rain. And that is exactly what I did, because next week I will begrudgingly be on the treadmill wishing I could still eat these fudgy wonders of goodness.

Cheesecake Swirled Brownies
From David Lebovitz

Yield: not enough

Brownie:
6 tablespoons unsalted butter, cut into cubes
4 ounces bittersweet or semisweet chocolate, chopped
2/3 cup sugar
2 large eggs at room temperature
1/2 cup flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoons vanilla extract
1/2 cup chocolate chips or chocolate chunks

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

Line a 9-inch or 8-inch square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

Preheat oven to 350 degrees.

In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup sugar, then the eggs.

Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons of sugar, and vanilla until smooth.

Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.