Cheesecake-Swirled Brownies

The other day, I noticed a recipe for cheesecake-swirled brownies freshly printed off the computer and sitting on the kitchen counter next to a bag of chocolate chips.
"Going to do some baking?" I asked Kent.

"Oh yeah.  Don't those look good?" he asked.  I could almost see his sweet tooth pulsating in anticipation of brownie euphoria.

He was right. They totally looked good. But I noticed the list of ingredients - a box of brownie mix was top of the list.

I totally get the appeal of the box mix. My mom makes box brownies all the time. I grew up on box brownies. But lately, if I'm having a sweet treat, I want it to be AWESOME.  I want The Real Deal.  I want it to be soooo worth it.

So I did a little intervention.  I "forgot" to pick up brownie mix at my next trip to the grocery store and instead, went to Smitten Kitchen for help. 

I adore Smitten Kitchen. Sometimes, while reading SK, I suffer pangs of inadequacy. I don't think of myself as super-blogger or anything, but reading SK makes me feel a) hungry, b) like I have a lot to learn about blogging and photography, and c) hungry again. And she's been at it for so long, she has a ton of recipes in her archives, including not one but TWO versions of cheesecake-swirled brownies.

Kent never got around to making his brownies before leaving for another grouse hunting outing last weekend, but I made this as a little "Welcome Home" for him on Sunday.

He's soooo worth it.

Cheesecake-Swirled Brownies
Adapted from Smitten Kitchen (click here for the original post)
Makes 16 2-inch square, thick brownies

Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Plus
1/2 cup semisweet chocolate chips

Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Sprinkle chocolate chips over cheesecake/brownie batter swirl. Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.