Makes: 24 brownies
Brownie batter
8 oz (250 g) semisweet chocolate, chopped
1/2 cup (125 ml) butter, cut into pieces
1 1/4 cups (310 ml) sugar
3 large eggs
2 tsp (10 ml) vanilla
3/4 cup (185 ml) all-purpose flour
1/4 cup (60 ml) cocoa
1/4 tsp (1 ml) salt
Cheesecake batter
1 8-oz (250 g) pkg cream cheese, at room temperature
1/3 cup (85 ml) sugar
1 large egg
Directions
Preheat oven to 350˚F.
In a medium saucepan, melt the chocolate and butter over medium-low heat. Stir until smooth and remove from the heat; set aside to cool slightly.
Stir in the sugar, eggs and vanilla. Add the flour, cocoa and salt and stir until just combined.
Meanwhile, beat together the cream cheese, sugar and egg, or pulse in the bowl of a food processor, scraping down the sides until smooth.
Spread the chocolate batter into a parchment-lined 9×13-inch pan and drop the cream cheese mixture in large spoonfuls over top; draw the tip of a knife or bamboo skewer through both batters to create a swirled effect.
Bake for 25–30 minutes, or until the edges are just pulling away from the sides of the pan. (A toothpick inserted will come out with moist crumbs stuck to it.) Cool in the pan on a wire rack before cutting into squares.
Per brownie: 200 calories, 11.7 g fat (6.7 g saturated fat, 3.3 g monounsaturated fat, 0.6 g polyunsaturated fat), 52 mg cholesterol, 22.1 g carbohydrate, 2.8 g protein, 1.2 g fibre.
Originally published in ParentsCanada magazine, December 2014.
