Cheesecake Brownies

Yield: 24 2-inch brownies
Source: Cookies Unlimited

Brownie Batter:

• 8 tbsp unsalted butter
• 6 oz bittersweet chocolate
• 3 ea eggs
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 1/2 c sugar
• 1 c all-purpose flour

Cheesecake Batter

• 16 oz cream cheese, at room temperature
• 2/3 c sugar
• 1 tsp vanilla extract
• 2 ea eggs

Directions:

1. Set a tack in the middle level of the oven and preheat to 350 degrees.
2. For the borwnies batter, melt the butter in a saucepan over medium heat,. Off the heat add the chocolate. Let stand 2 minutes, then whisk smooth. If all the chocolate has not melted, return the pan to very low heat and sitr constantly to melt the chocolate.
3. In a large bowl, whisk eggs, salt, vanilla, just until mixed. Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture. Switch to a rubber spatula and fold in flour.
4. To make the cheesecase batter, in the bowl of stand mixer fitted iwth the paddle attachment, beat the crease cheese and suagar on the medium speed for about a minute, or until smooth. Add the vanilla. Scape the bowl and beater well, then beat in on the eggs. Scrape again and add the remaining egg. Beat only until incorporated.
5. Scrape the brownie batter into the prepared pan and smooth the top with an offset spatula. Drop tablespoon s of the cheesecake batter over the brownies to cover it completely.
6. Bake the cake for about 45 to 50 minutes, or until a toothpick or a small knife inserted into te center emerges clean. Cool completely on a rack.
7. Wrap and refrigerate the pan so that the cake solidifies completely - at least 4 hours; overnight is best. This also makes the cake easier to cut.
8. Transfer the whole cake to a cutting board and slife a long knife or spatula under it to loose the paper or foil, the pull ot away. Use a ruler to mark, the cut the ckae into 2-inch squares.
9. For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with tight-fitting cover in the refrigerator. Freexe for longer storage. If you plan to keep the brownies for any length of time, it is better to wrap them individually in cellophane.