Chocolate brownies with a cheesecake swirl. Does much more need to be said? This is one of the culinary combinations that just makes everything in the world alright. These things are so chocolatey and so rich. I mean Richie Rich type rich. These are most likely the easiest brownies you’ll ever make. I’m serious. I mean, no mixer to use and it’s basically a one pot recipe. It doesn’t get much better than that.
Pre-heat your oven to 350 degrees F. Line a 9×9″ square pan with foil and grease with pan spray.
To start the recipe, you’ll want to begin by melting the butter over medium low heat. Once the butter is fully melted, pour in the chocolate pieces and begin to melt it with medium low speed. I used semi-sweet chocolate from a good quality company. This is important. Use high quality chocolate! They came in the pistole forms, so there was no need for me to chop them up. If you get your chocolate from in the bar form, you’ll want to chop them up into smaller pieces before you melt them. You can use semi-sweet, dark chocolate or bitter-sweet.
Once the chocolate is melted. Take the pot off the heat and whisk in the sugar and mix for about a minute, vigorously. Let the mixture cool for about 10-15 minutes. Whisk in the eggs, one at a time. Let the egg absorb into the batter, before adding the next one. Sift in the cocoa, salt and the flour. Add in the vanilla and chocolate chips and fold in until the flour is absorbed. Don’t overmix.
Mix all the cream cheese ingredients together until combined. Make sure the sugar is dissolved.
Pour in the brownie batter into the pan and even it out with an off-set or rubber spatula. Dollop a teaspoon at a time, the cream cheese mixture spreading it out, so it’s not too close together. Swirl lightly with a butter knife.
Bake for 20-25 minutes or until the center is set. Let it cool in the pan before lifting it out.