Orange Cheesecake Brownies

• BROWNIES
• 8 tablespoons (1 stick) unsalted butter, cut into pieces
• 4 ounces unsweetened chocolate, chopped
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 2/3 cup all-purpose flour
• Cheesecake
• 1 8-oz. package cream cheese, at room temperature
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon grated orange zest
• 1 tablespoon all-purpose flour

1. Place rack in bottom third of oven; preheat to 325u0b0F. Line an 8-inch square baking pan with heavy-duty foil, leaving a 1-inch overhang on all sides. Make brownie batter: Combine butter and chocolate in a large bowl; set over a pan of simmering water (do not let water boil or bowl touch water). Cook, stirring occasionally, until melted and smooth. Remove bowl; let cool. Beat sugar, vanilla, baking powder and salt into chocolate mixture. Beat in eggs, one at a time, until well mixed. (Don't worry if mixture looks curdled.) Add flour and mix until smooth.
2. Make cheesecake layer: In a bowl, beat cream cheese and sugar with an electric mixer on medium-high speed until smooth. Beat in egg, zest and flour until smooth.
3. Pour all but 1/2 cup of brownie batter into prepared pan; spread evenly. Spread cream cheese mixture evenly over brownie batter. Drop remaining brownie batter in dollops on top and swirl with a knife to create marbling. Bake until still slightly wet in center, about 45 minutes. Let cool completely in pan on a wire rack. Cover and refrigerate until completely chilled, at least 3 hours. Grasp overhanging foil and lift brownies out of pan. Peel off foil, cut into 16 squares and serve.

brownies, unsalted butter, chocolate, sugar, vanilla, baking powder, salt, eggs, allpurpose, cream cheese, sugar, egg, orange zest, flour

Taken from www.myrecipes.com/recipe/orange-cheesecake-brownies (may not work)