6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) all-purpose flour
1 tablespoon (8g) unsweetened natural or Dutch-process cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) bittersweet or semisweet chocolate chips
8 ounces (225g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract
1. Preheat oven to 350 degrees (175C).
2. Line a 9-inch (23cm) 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.
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and stir 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 very slightly with the chocolate batter. Resist the urge to mix and swirl too much, as you'll just make the brownies muddy.
7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.
Let cool completely, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.
David says they serve 9-12, but I cut them into 16 squares.