Cheesecake, brownie and chai make for a wonderful, yet unexpected, dessert combination.
For the brownie batter:
½ cup unsalted butter, cubed
½ cup semisweet chocolate chips
⅔ cup white sugar
2 large eggs
⅛ tsp salt
1 cup all-purpose flour
¼ tsp ground ginger
¼ tsp ground black pepper
¼ tsp ground cinnamon
⅛ tsp ground cardamom
⅛ tsp ground clove
For the cheesecake swirl:
1 package (8 oz) cream cheese, at room temperature
1 large egg yolk
⅓ cup white sugar
½ tsp coarsely ground black pepper
Let's get Cooking...
Preheat oven to 350 degrees. Line a 9-inch square baking pan with aluminum foil and grease lightly.
Bring a small pot filled with 2 inches of water to a simmer, then reduce heat to low. In a heat-proof bowl, add butter and chocolate chips. Place bowl over barely simmering water and gently melt.
Remove bowl from heat. Add sugar, eggs and salt. Whisk until incorporated. Add flour and spices. Mix until no streaks of white can be seen. Pour into prepared pan.
Whisk together cheesecake swirl ingredients until smooth. Dollop mixture over brownie batter, and use a toothpick to swirl and create a marble pattern.
Bake for 35-40 minutes until batter has set in the middle, and an inserted toothpick comes out clean. Allow to cool completely, then lift out brownie, holding the edges of the foil. Cut into pieces and enjoy!