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1
Make brownie batter: Put oven rack in middle position and preheat oven to 350F Butter an 8-inch square baking pan.
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2
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.
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3
Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined.
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4
Whisk in flour until just combined and spread in baking pan.
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5
Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth.
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6
Dollop over brownie batter, then swirl in with a knife or spatula.
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7
[I actually like using a butter knife because the tip of it is round enough that you can use it to fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect.
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8
Try it!
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9
].
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10
Sprinkle chocolate chips over cheesecake/brownie batter swirl.
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11
Although it might be more logical to just mix them into the cheesecake batter (and feel free to do this, it will have no ill-effect) I thought it might interrupt the swirl-ability of it.
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12
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes.
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13
Serve warm or at room temperature.
