This recipe from David Lebovitz is super simple with no fuss ingredients. Rich cheesecake is combined with a dark chocolate brownie giving you the best of both worlds. I didn't have a lot of chocolate chips in my pantry so I substituted them with white and peanut butter chips. I took them to work as treats for my colleagues and everyone was delighted by the cute little packaging.
Recipe Source - David Lebovitz
6 Tbsp (85 Gms) Unsalted Butter (Cut into pieces)
115 Gms Semi sweet Chocolate (Chopped)
2/3 Cup (130 Gms) Granulated Sugar
2 Large Eggs (At room temperature)
1/2 Cup (70 Gms) All Purpose Flour
1 Tbsp Unsweetened Cocoa Powder
1/8 Tsp Salt
1 Tsp Vanilla Essence
1/4 Cup White Chocolate Chips
1/4 Cup Peanut Butter Chips
200 Gms Cream Cheese (At room temperature)
1 Large Egg Yolk
5 Tbsp Sugar
1/8 Tsp Vanilla Essence
1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares (Chill brownies before cutting to get clean pieces).
These taste best when served at room temperature.