Cheesecake brownies

 From Smitten Kitchen

Made these yesterday and they were excellent.  I made some high altitude adjustments but I'm not sure if would have mattered though, it doesn't have much liquid or even leavening.

1 stick of butter (4 ounces), cut into tablespoons

3 ounces unsweetened chocolate, finely chopped

vanilla

1 cup of sugar (I scant sugar a lot, minus 2 tbs)

2 eggs, room temperature

2/3 cup flour (plus 1 tbs for "high altitude"?)

8 ounces cream cheese softened, take this out before you assemble the other stuff, you want this very soft

1 egg yolk

1/3 cup sugar

a little less vanilla than before

1/2 cup semi sweet chocolate chips

In a pot over simmering water, melt the butter and chocolate until it's melted and smooth, alternatively melt in the microwave first for a minute and then in 30 second rounds until everything is melted

Take off heat  to let it cool slightly and add the eggs, sugar and vanilla and mix until smooth

Add in flour and mix again until combined

In a small bowl, whisk together your very soft cream cheese, egg yolk, vanilla and sugar

Place the brownie batter in the bottom of a greased 8X8 inch pan (I've also used parchment paper, even better, make a sling to lift the brownies out of the pan)

Dollop the cream cheese mixture on top and swirl with a knife

Scatter the top with chocolate chips

Bake at 350 for 35 minutes or until the edges are a little crisp and the center is just set

(I had to check a few times, I didn't want to overbake it but it wiggled a little, I think I baked for another 2-3 minutes and then took it out)

Let it cool and store in the fridge.  These are best really, really cold from the fridge. 

Cut and serve