I first made this recipe with Omar. They were for a party we were going to and Chris, who could not be there, insisted that there would be a subset of people specifically looking for me just to see what I had made. I laughed at him but it turns out that he wasn’t too far off.
As the brownies sat on the dessert table, piled as delicately as possible for their extreme weight, people came up to take see the choices and ask what they were. Upon looking at them, one person declared with great drama “You’ve killed me”. Killed her with tastiness, diabetes, it’s unclear. One thing was clear though, despite the ease of making them and my rather unsuccessful swirling of them, they were a hit. So much so that when Giacomo finally arrived, there was nothing left but two tiny squares which some friends had kindly saved for him.
Somehow, it was later decided that we would do a cooking exchange. I, who had always wanted to try Giacomo’s lasagna, would learn how to make it from him while he would learn from me, how to make these brownies. Needless to say, it was an excellent meal and one day I’ll eventually have the courage to make Giacomo’s amazing lasagna and share it with you all.
Chocolate Swirl Cheescake Brownies (adapted from Smitten Kitchen)
Yield: 16 2-inch square, thick brownies
1 stick (113 g) unsalted butter, softened or cut into pieces
3 ounces chopped unsweetened chocolate (85 g)
1 cup sugar (225 g)
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour (68 g)
Cheesecake Batter Ingredients:
8 ounces cream cheese, well softened (225g)
1/3 cup sugar (75 g)
1 large egg yolk
1/4 teaspoon pure vanilla extract
Plus 1/2 cup semisweet chocolate chips for top (45g)
Brownie Batter Directions:
1) Put oven rack in middle position and preheat to 350°F or 176ºC. Butter and flour an 8-inch square baking pan.
2) Place a metal mixing bowl over boiling water to create a double-boiler or just heat butter and chocolate in a heavy saucepan over moderately low heat, whisking occasionally, just until melted.
3) Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt (or if you're using salted butter, just skip the salt) until well combined.
4) Mix in flour until just combined and spread in baking pan.
Cheesecake Batter Directions:
1) In a small bowl, mix together cheesecake batter ingredients until smooth.
2) Dollop over brownie batter, then swirl in with a butter knife or spatula being sure to fold in bits of brownie batter over the cheesecake batter for a marbled effect.
3) Sprinkle chocolate chips over cheesecake/brownie batter swirl.
4) Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature. You can also chill them in the fridge to make them easier to slice!
P.S. Amalia, some Ghirardelli Chocolate Squares were harmed in the baking of these brownies.
P.P.S. It was necessary and worth it. Thanks again for sending them!
