Holy Cheesecake Brownie!

I found this recipe on stumbleupon.com a few days ago. Tonight I was sitting in my bed trying to decide what to do for the night. Seriously, no joke, for about an hour I had a conversation with myself that consisted of "Make the cheesecake brownies, don't make them, MAKE them, don't you dare make them,". Finally, I gave in and ventured into the kitchen where my roommate squealed for joy that I was making something with cheesecake. My other roommate groaned that I was making another dessert, but deep down I know she is one happy camper! So anyways, I ended up making the cheesecake brownie recipe, and boy was it AMAZING! Sweet, chocolatey, yet complex and tangy because of the addition of the cream cheese, this is my favorite cheesecake brownie recipe yet. The beautiful swirl and amazingly intriguing taste make this recipe a winner in my book. Best of all, this is a one dish recipe. Clean-up was a breeze, and it leaves me begging the question, "When do I get to make this again,"? Tomorrow perhaps.... :)

Cheesecake Brownies by David Lebovitz on stumbleupon.com

One 9-inch (23cm) square pan

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) 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.

2. Preheat oven to 350 degrees (180C).

3. 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 (130g) sugar, then the eggs.

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

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. 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.

7. Bake for 35 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.

Suggestion: Go nuts! Literally, throw some nuts in there, jelly, marshmallow, different types of chocolate, you name it! Go crazy and make this YOUR best brownie ever!