- 6 tablespoons unsalted butter
- 5 oz bittersweet chocolate, chopped
- 2/3 cup dark brown sugar
- 2 eggs
- 1/2 cup + 2 T flour
- 1/4 C cocoa powder
- 1/4 t salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, at room temperature
- 1/4 C sour cream
- 1 large egg yolk
- 3-5 tablespoons white sugar, depending on how sweet you want it*
- 1/2 teaspoon vanilla extract
In a small saucepan melt the chocolate and butter on low heat. Remove from the heat and add in the sugar and then the eggs, making sure the mixture is cool enough that the eggs don’t cook. Add the salt and vanilla. Sift the flour and cocoa together and add in to the chocolate mixture.
Mix the warm cream cheese, sour cream, sugar, egg yolk and vanilla together until smooth.
Grease and flour a 8″ square baking pan and pour the brownie mixture into it, spread evenly in the pan. Spoon the cheesecake mixture onto the top in dollops and swirl into the brownie batter with a small spatula.
Bake at 350°F for 40 minutes or until the top is slightly browned and feels set in the middle.
*If you like your desserts sweeter, which I generally don’t, use more sugar here and cut down on the cocoa in the brownie mix. These brownies are not extremely sweet and the cheesecake retains a pleasing tang that pairs very nicely with the dark chocolate of the brownie.