Chocolate and cheesecake is probably my favorite combination. Like peanut butter and jelly, only better. A lot better. This Valentine's Day treat is perfect to share with your bae, your kids, or that night when watching When Harry Met Sally with a 'pan for one' is just what the doctor ordered. (Don't beat yourself up. We've all been there.)
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar (use brown sugar for a deeper flavor)
3/4 cup plus 2 tablespoons unsweetened cocoa powder (Valrhona or other Dutch Process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
1 large egg
1 8oz package cream cheese (preferably Philadelphia)
1/3 cup sugar
- Preheat oven to 325°F. Line the bottom and sides of a 9x13 baking pan with parchment paper.
- Sift together flour and salt and set aside.
- Combine the butter, sugar, and cocoa in a medium heatproof (Pyrex) bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and cool until mixture is warm.
- Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks well blended, add the flour and salt mixture until it has dissolved. Beat for a few minutes on low speed.
- Pour into pan and spread evenly with a knife.
- In a separate bowl, mix together cream cheese, egg and sugar.
- Drop cheesecake mixture in dollops into brownie batter. Use a knife to run back and forth over the pan to create the swirl.
- Bake until a toothpick in the center comes with with crumbs on it. Roughly 20-22 minutes. Let cool completely in the pan.
- Lift up the ends of the parchment and transfer the brownies to a cutting board. Cut into squares.