I got this recipe from the Joy of Baking site the recipe can be found here. *WARNING: This site is highly addictive and you may come back one day later with an empty pan and 5 pounds on your hips! It is truly my fave baking site hands down all the recipes I have tried have worked beautifully. These are decadent,very fudgy,tangy and oh so rich! Cakey lovers should look elsewhere.
The idea of these are three layers, a brownie base,a cheesecake middle and then a bit of reserved brownie batter for the swirl. The recipe calls for a 9 x 9 pan and I all I have are 8 x 8 so if this is what you have too it takes about an extra 12 min of baking time due to it being a thicker brownie. I would also not recommend cutting these without letting them chill for at least 10 hours they have to fully set and the flavors meld, mine actually started to fall apart when I tried to cut them after about 4 hours.
How could anything that starts this way go wrong??I used Lindt %70.
My advice for the swirl use smaller dollops than me I had to swirl too much to mix and lost some contrast because of it. Also I would have cream cheese ready and set aside before you do the brownie batter because as the brownie batter sits it thickens and makes it harder to move your knife through it. If you go to the site you can see how it should really look a little less "swirly" than mine.
Before the oven and then..... after
On a side note these freeze beautifully and I used light cream cheese as I always do and they were intensely rich so there really is no need to full fat. I personally find full fat cream cheese way too overpowering. Anyways brownie verdict: they taste as good as they look! If you want to check out a "linky party" check Sweet as Sugar Cookies here