For brownie batter
1 stick (1/2 cup) unsalted butter, cut into pieces
4 ounce semi or bittersweet chocolate
3/4 cup sugar
2 eggs -(reserve one yolk for cream cheese batter
2/3 cup WW pastry flour
For cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
the reserved egg yolk
1/4 teaspoon pure vanilla extract
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
Melt chocolate (3-5 min at 4 in microwave in a large bowl or at low heat in a large heavy saucepan). Add butter, melt and whisk together.
Remove from heat and whisk in sugar, eggs, and a pinch of salt until well combined.
Whisk in flour until just combined and spread in prepared baking pan.
Whisk cream cheese until light, add sugar and whisk together. Add egg yolk and vanilla and whisk until smooth. Spoon over brownie batter, then marble with a knife.
Bake until edges just pull away from sides of pan, about 35 minutes.
Serve warm or at room temperature.
Orig - Gourmet | June 2007