Cheesecake Brownies

• 6 tablespoons (3 ounces/85 g) unsalted butter, cut into pieces
• 4 ounces (115 g) bittersweet or semisweet chocolate, chopped
• 2/3 cup (130 g) sugar
• 2 large eggs, at room temperature
• 1/2 cup (70 g) all-purpose flour
• 1 tablespoon (8 g) unsweetened natural or Dutch-process cocoa powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup (80 g) bittersweet or semisweet chocolate chips
• 8 ounces (225 g) cream cheese, at room temperature
• 1 large egg yolk
• 5 tablespoons (75 g) sugar
• 1/8 teaspoon vanilla extract

1. Preheat the oven to 350F (175C).
2. Line the inside of a 9-inch (23-cm) square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan.
3. Or, use one large sheet of extrawide foil.
4. Lightly grease the foil with butter or nonstick cooking spray.
5. To make the brownies, in a medium saucepan, melt the butter, then add the chopped bittersweet or semisweet chocolate and stir over low heat until the chocolate is melted and smooth.
6. Remove from the heat and stir in the 2/3 cup (130 g) sugar followed by the 2 eggs.
7. Mix in the flour, cocoa powder, and salt, then stir in the 1 teaspoon vanilla and the chocolate chips.
8. Scrape the batter into the prepared pan and spread evenly.
9. To make the cheesecake topping, in a medium bowl, beat together the cream cheese, egg yolk, the 5 tablespoons (75 g) sugar, and 1/8 teaspoon vanilla until smooth.
10. Distribute the cream cheese mixture in 8 dollops across the top of the brownie batter, then, with a butter knife or spatula, swirl the cream cheese mixture very slightly into the batter.
11. Resist the urge to mix and swirl too much, as youll just make the brownies muddyyou want big pockets of cheesecake.
12. Bake until the brownies feel just set in the center, about 35 minutes.
13. Let cool completely in the pan before lifting out the foil to remove the brownies.
14. The brownies will keep in an airtight container for 2 days.
15. They can also be frozen, wrapped well, for 1 month.
16. (And in fact, if you cut them and store them individually wrapped, theyre terrificand convenientto eat while frozen.
17. See Tip, page 196, for brownie-cutting techniques.)

unsalted butter, bittersweet, sugar, eggs, flour, dutch, salt, vanilla, bittersweet, cream cheese, egg yolk, sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/cheesecake-brownies-379626 (may not work)