Day 23: Cheesecake-Swirled Brownies

There was a yard sale today at the end of the street so we delivered to them. They seemed pretty into the health talk thing next week and had a couple of questions. One lady was asking some questions about cancer since it runs in her family and another lady about her husband's heels. We had 2 plates but decided instead of doing 2 deliveries we would just give them both since there were a few of them there.
This recipe I got from smittenkitchen. I liked these but I think I like brownies better just being a brownie. Maybe brownie cheesecake but not so much cheesecake brownies. Don't get me wrong though, they were real good! And I actually thought they were better the next morning, cold from the refrigerator.

Cheesecake-Swirled Brownies

Makes 16 2-inch square, thick brownies
Brownie batter

1 stick unsalted butter, cut into pieces

3 ounces unsweetened chocolate chopped

1 cup sugar

2 large eggs

1/2 teaspoon pure vanilla extract

2/3 cup all-purpose flour

Cheesecake batter

8 ounces cream cheese, well softened

1/3 cup sugar

1 large egg yolk

1/4 teaspoon pure vanilla extract

Plus

1/2 cup semisweet chocolate chips

Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Sprinkle chocolate chips over cheesecake/brownie batter swirl.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature. It also makes the brownies a lot easier to cut when they're cold, almost frozen.