The treat for cheesecake and brownie loving humans and squirrels alike! This is the recipe I alluded to earlier this week in reference to the squirrel that ate my Tupperware in order to gain access to the brownies. These are definitely the best homemade brownies I’ve found yet. The recipe came from Smitten Kitchen, which you should all go check out because she has some amazing recipes. The only changes that I made was to split the cheesecake batter in half since I decided to double the recipe. The original recipe says it yields 16 2-inch thick brownies, and I think it would if you used all of the cheesecake batter in one recipe. I wanted to make more though since we were sharing at the camp out so I made to brownie batter and only one cheesecake batter and they were still fine.
Brownie Batter Ingredients:
- 1 stick unsalted butter; cut into pieces
- 3 oz unsweetened chocolate; chopped
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 2/3 cup all purpose flour
Cheesecake Batter Ingredients:
- 8 oz cream cheese ; very well softened
- 1/3 cup sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla
Plus 1/2 cup of chocolate chips to sprinkle on the top
- Preheat oven to 350 and butter a 8 inch square baking dish.
- Make the brownie batter: Heat butter and chocolate in a medium saucepan (I used a double boiler set-up to avoid burning) over low heat. Whisk occasionally and heat until just melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt. Whisk in flour until just combined and spread into baking pan.
- Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter and then swirl with the tip of a butter knife.
- Sprinkle chocolate chips over the top and swirl again.
- Bake brownies for about 35 minutes or until the center is set.