Cheesecake Brownies

I know, another dessert! I promise that my next post will be undeniably healthy and nutritious. I eat right 90% of the time. But when it comes to that 10% indulgence, I don't skimp. Real butter, real chocolate, real cheese. These brownies are ridiculously fudgy and rich. I love the addition of the sweetened cream cheese swirled throughout the chocolate batter. Possibly my favorite brownie ever (although I've made so many it's hard to remember)!

INGREDIENTS
Brownie Batter:
6 Tbsp. unsalted butter
4 oz. bittersweet or semi-sweet chocolate, chopped (I used semi-sweet Ghirardelli chips, I think I'll go for bittersweet next time)
2/3 cup sugar
2 large eggs, room temperature
1/2 cup flour
1 Tbsp. unsweetened cocoa powder
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chocolate chips (optional- I omitted)

Cream Cheese Filling:
8 oz. cream cheese, room temperature
1 large egg yolk
5 Tbsp. sugar
1/8 tsp. vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9-inch square baking pan.

2. In a saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the sugar, then the eggs.

3. In a medium bowl, mix flour, cocoa powder and salt. Stir in chocolate mixture, then add 1 tsp. vanilla and chocolate chips (if using). Spread evenly in the prepared pan.

4. In a separate bowl, beat together the cream cheese, egg yolk, 5 tbsp. of sugar, and 1/8 tsp. vanilla until smooth.

5. Distribute the cream cheese mixture in eight or nine dollops across the top of the brownie mixture, then take a dull knife or spatula and gently swirl the cream cheese mixture with the chocolate batter.

6. Bake in preheated oven for 35 minutes, or until the batter in the center of the pan is just set. Let cool and cut into squares.

Makes a 9x9 pan of brownies.

(Adapted from Back to the Cutting Board)