BraveTart’s Brown Butter Carrot Cake

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Ugly spatula work, delicious cake

These days, I bake desserts rather infrequently, and when I do decide to make something, I want it to be worth my while – and I trust Stella Parks from Serious Eats. Her recent April Fools’ article for the site was an embodiment of the surgical attention to detail that she stands for. And her carrot cake recipe is just that. I always read recipes before I begin them, and even then, I made a few mistakes which thankfully didn’t hurt the cake at all.

This carrot cake is really delicious and well worth the hours of attention it demanded. It’s moist, is generously studded with pecans, and the cream cheese frosting is not overly sweet. However, I did make a few tweaks to the original recipe:

  • I had halved the recipe because a) I didn’t want to have to shred two pounds of carrots and b) I’m going to get pretty sick of eating all that carrot cake after some time. It still produced a substantial two-layer 8-inch cake, and there weren’t any volume issues when it came to mixing the cake in the stand mixer, so I would highly recommend
  • I also accidentally used 25% less butter in the cake than prescribed – I had set aside 1.5 sticks of butter for the frosting, but instead used it for the cake (which required 2 sticks). I thought the cake did not suffer from this reduction at all.
  • I used 19% more carrots than instructed because I didn’t read the recipe carefully enough – the ingredient list called for 405g whole, unpeeled carrots, while you only need 340g of shredded carrots in the cake. I didn’t think the extra carrots hurt the recipe either.
  • I did not have a vanilla bean and just used 1 tbsp of regular vanilla extract in the cream cheese frosting. It ended up tasting way too artificial, so I would recommend procuring a vanilla bean, or using maybe just 1 tsp instead of 1 tbsp of extract as a substitute.
  • This might be a controversial opinion, but as moist the cake was and as wonderful the crunch from the pecans were, I was really missing the burst from plump, juicy raisins. If I were to remake this, I’d probably add in some golden raisins (they tend to be juicier) or at the very least, raisins re-hydrated in hot water, that’s 50% the volume of the pecans.

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BraveTart’s Brown Butter Carrot Cake

Makes a two-layer 8-inch cake
Adapted from Serious Eats
Note: I’ve modified the recipe and instructions to better suit the half-recipe I made with the inadvertent “healthier” substitutes (i.e. less butter, more carrots).

For the Cake:
7 ounces pecan pieces (1 3/4 cups; 198g) (I got the toasted version from Trader Joe’s which eliminated the toasting step)
14 oz finely shredded carrots (approx 3.5 firmly packed cups, 405g) can be refrigerated up to a week in advance)
6 ounces unsalted butter (1.5 sticks; 170g)
7 ounces white sugar (1 cup; 198g)
4 ounces light brown sugar (1/2 cup, gently packed; 113g) (I used 100g of white sugar and 13g of Grandma’s Original Molasses)
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 tablespoon baking powder
1/2 + 3/8 teaspoons (3.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
3/8 teaspoon ground cloves
1/2 tbsp vanilla extract (7g)
3 large eggs, straight from the fridge
5.5 ounces all-purpose flour, such as Gold Medal (1 1/4 cups, spooned; 155g)
2.5 ounces whole wheat flour, not stone-ground (1/2 cup; 70g)

For the Frosting:
(The amount below makes 50% of the original recipe, but the surface area to be frosted only dropped by 33%. This will mean a slightly thinner frosting than if you weren’t making a half-recipe, but I was fine with the amount of frosting the cake had.)

Custard
6 ounces milk, any percentage will do (about 3/4 cups; 170g)
1 vanilla bean, split lengthwise
4 ounces sugar (about 1/2 cup plus 1 tablespoon; 113g)
3/4 ounces cornstarch (about 1/6 cup, spooned; 23g)
1.5 large eggs, straight from the fridge (for the half egg, use 2 tbsps of a beaten egg)
1/2 tbsp vanilla extract (7g)

Buttercream
8 ounces full-fat Philadelphia cream cheese, softened to about 65°F/18°C (1 eight-ounce packages; 227g)
6 ounces unsalted butter, softened to about 65°F/18°C (1.5 sticks; 170g)
1/2 ounce freshly squeezed lemon juice (about 1 tablespoon; 15g)

Instructions
To better synchronize the downtime between recipes, make the cream cheese frosting first, which is made of a custard and a buttercream.

FROSTING, PART 1 of 2: The Custard
1. In a 3-quart stainless steel saucier, combine the milk and vanilla bean and bring to a simmer over medium heat. When it begins to bubble, shut off the heat, cover, and steep 30 minutes. Alternately, cover and refrigerate until needed, up to 24 hours to extract the deepest vanilla flavor. Meanwhile, whisk the sugar and cornstarch together in a medium bowl, followed by the eggs.

2. Return milk to a simmer and discard vanilla bean after scraping out the flavorful pulp inside. Ladle 1/4 cup hot milk into the eggs and whisk to combine. Repeat with a second and third ladleful, then pour the warmed eggs into the pot. Cook over medium heat, whisking constantly, until the custard turns thick and lumpy, about 3 minutes. After it begins to bubble sluggishly, continue cooking and whisking 2 full minutes to neutralize a starch-dissolving protein found in the yolks, and until the custard is smooth.

3. Off heat, stir in vanilla extract, then pour custard into a large baking dish to speed the cooling process. Press a sheet of plastic against the surface and refrigerate until thick and cool, about 1 hour, or to roughly 68°F (20°C). Alternatively, refrigerate up to 1 week and stand at room temperature until warmed to roughly 68°F.

Now that the custard is cooling, move on to making the cake. I would finish the frosting recipe while the cake is cooling.

CAKE
4. Adjust oven rack to the middle position and preheat to 350°F (180°C). Toast the pecans on a baking sheet until golden brown, about 10 minutes, and cool completely.

This would be a good time to shred your carrots, if you haven’t already done them.

5. To make browned butter for the cake: in a small saucepan, completely melt the butter over medium-low heat. Increase to medium and simmer, stirring with a heat-resistant spatula while the butter hisses and pops. Continue cooking and stirring, scraping up any brown bits that form along the pan, until the butter is golden-yellow and perfectly silent. Pour into a heat-safe measuring cup, along with all the toasty brown bits, and proceed as directed, or cover and refrigerate up to 1 week; melt before using.

6. Preheat oven to 350 F (180 C). Lightly grease two 8-inch anodized aluminum cake pans and line with parchment (instructions here). If you don’t have two pans, it’s okay to bake the cakes in stages; the batter will keep at room temperature until needed.

7. Combine white sugar, brown sugar, cinnamon, ginger, baking powder, salt, baking soda, nutmeg, cloves, vanilla, and eggs in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to moisten, then increase to medium and whip until thick and fluffy, about 8 minutes. Meanwhile, whisk together all-purpose and whole wheat flours. Drizzle in the brown butter in a steady stream, then reduce speed to low and add the flours. Once smooth, fold in shredded carrots and pecans with a flexible spatula.

8. Divide batter between the prepared cake pans, about 28 ounces each. If you don’t have two pans, the remaining batter can be held at room temperature up to 3 hours. (Note that if you only have one cake pan, this will mean you’ll have to be in the kitchen at 30 minute to 60 minute intervals. So don’t commit to anything else. Really.) Bake until cakes are golden, about 30 minutes. A toothpick inserted into the center will have a few crumbs still attached, and your fingertip will leave a slight indentation in the puffy crust.

9. Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off the parchment, and return cakes right side up (covered in plastic, the cakes can be left at room temperature for a few hours).

Now that the cake is cooling, it’s a good time to prepare the buttercream to finish up the rest of the frosting.

FROSTING, PART 2 of 2: The Buttercream
10. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter on medium speed until fluffy and light, about 5 minutes. Meanwhile, stir the thick pudding in its dish to create a thick, dough-like mass. Scrape the bowl and beater with a flexible spatula, then switch to whisk attachment and whip on medium speed. Add pudding a few tablespoons at a time, then drizzle in the lemon juice; if you like, season to taste with a pinch of salt (see note). Scrape the bowl once more and whip a few seconds to ensure no lumps remain. The finished frosting should be light and creamy, but thick enough to hang upside down from a spoon.

Once the cake layers are cooled, it’s time to stack it up!

11. I didn’t think the cake needed leveling since they didn’t dome that much, but please use a serrated knife to do so if you wish. I also did not have a cake turntable or an offset spatula, so I placed the cake on an inverted plate and used the back of a chef’s knife to apply the frosting.

12. To crumb coat the cake:Use 1 cup of the frosting to spread it on one of the cake layers. Place the second layer on top, and top with another cup of frosting. Cover the sides of the cake with about 3/4 cup of frosting, as thinly as you can. Refrigerate the cake for 30 minutes so the frosting sets.

13. Decorate the cake with the rest of the frosting. Under a cake dome or an inverted pot, the frosted cake will keep 24 hours at cool room temperature. For longer storage, freeze the sliced cake for a couple of hours until the frosting is hard and no longer tacky. Wrap each slice well with cling wrap to avoid moisture loss or air exposure. Freeze cake for up to a month.

Red Velvet Marble Cheesecake Brownies

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I am pretty certain that this red velvet cheesecake brownie takes the cake for being an all-star red velvet recipe. If you’re at all familiar with what makes red velvet red velvet, you’ll know that it is a subtle balance of tang and cocoa. It’s chocolatey but not quite (from a scant amount of cocoa powder), sour but not quite (from the buttermilk). Another defining quality of red velvet cake is its cream cheese frosting. Last weekend, I happened to be in Grand Central and I bought a Magnolia red velvet cupcake to satisfy my craving. No dice – the frosting was a weakly flavored meringue frosting, ugh. My palate teased, I had to make some legit red velvet.

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This recipe though, was a winner. While it may not be a classic red velvet cake, it’s got the key elements in it – cream cheese and a cocoa-y tang. I love how simple it is to whip up – it didn’t require any finicky preparation method, and I enjoyed that the “frosting” in this brownie is dolloped onto the brownie batter and haphazardly swirled in. It ended up not looking too shabby even though I was supposed to reserve some of the brownie batter to layer on top of the cream cheese dollops so the swirls would be more refined.

The texture of the brownie is more cakey/fudgy than dense, like a traditional brownie. I personally like the brownies chilled since the cream cheese is a little more refreshing there. All those who have tried the brownies like it a lot (although I’ve learned to recalibrate the compliments I receive re: my cooking – very good means good, good means okay, okay means it was terrible.)

This recipe differs from the Food Network recipe it was derived from (which I made 4 years ago) in that there’s more butter in the brownie batter and less egg in the cheesecake filling, so it’s more moist and the cheesecake layer tastes less eggy.

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Red Velvet Marble Cheesecake Brownies
Makes 1 8×8 pan
Adapted from Sally’s Baking Addiction

This recipe from Sally’s Baking Addiction had grams pre-calculated – yess!

Brownie Batter
2 large eggs
1/2 cup (1 stick or 115g) unsalted butter
1 cup (200g) granulated sugar
2 teaspoons vanilla extract
1/4 cup (21g) unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon liquid or gel red food coloring
3/4 teaspoon white vinegar
3/4 cup (95g) all-purpose flour

Cheesecake
8 ounces (224g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
Directions:

Preheat the oven to 350F degrees. Line 8×8 baking pan with parchment paper. Set aside.

Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.

Make the cheesecake swirl. With a hand-held mixer on medium speed (or a stand mixer, which is what I used), beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.

Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.

Red Velvet Cupcakes from Bobby Flay Throwdown

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After having a red velvet cupcake from Two Little Red Hens, my hankering for red velvet cupcakes was insatiable. It’s unfortunate how far away Two Little Red Hens is from my apartment, so it’s a rare treat that I have maybe a couple of times a year. I was desiring a red velvet cupcake up till a week after I had my first bite and had to quell the thirst immediately. For some inane reason there are no decent red velvet cupcakes within a ten block radius of my apartment.

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Making these cupcakes was also a bit of a triumph for me. My left hand had been bit by a dog in the last month, and the fracture I sustained with the inflexibility rendered by the deep scars meant I was still struggling to hold onto things with my hand, or carry heavy things.

These cupcakes are moist, and almost too oily for me. I think I had rather high standards after having a light and fluffy Two Little Red Hens cupcake, but well, I also don’t run a bakery. Other than that, the cupcake had a distinct red velvet taste – a balance between being tangy and cocoa-y. The frosting is creamy and delicious – I would suggest making sure it’s 100% lump-free before applying it onto your cupcake. I’d say these cupcakes aren’t deathly sweet and actually have a decent balance of flavor. I thought the batter was top-notch when I was licking it off the bowl, mmm.

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Red Velvet Cupcakes from Throwdown with Bobby Flay
Makes 14 cupcakes
Recipe from Cookie Madness

7 3/4 ounces all-purpose flour (1 3/4 cups minus a teaspoon)
1/2 teaspoons plus 1/8 teaspoons baking soda
1/2 teaspoons plus 1/8 teaspoons salt
1/2 teaspoon plus 1/8 teaspoons unsweetened cocoa powder
3/4 cups vegetable oil
6.5 ounces granulated sugar (1 cup minus 1 tablespoon)
1/2 cup plus 2 tablespoons buttermilk (Jin: as a substitute, I used milk and a tablespoon of white vinegar, let it sit for five minutes to curdle and used that)
1 egg plus 2 tablespoons beaten egg
1 tablespoons plus 1 teaspoon red food coloring
1/2 teaspoons plus 1/8 teaspoons vinegar
1/2 teaspoons plus 1/8 teaspoons vanilla
1 tablespoon water

For the cream cheese frosting:
6 oz cream cheese, room temperature
4 oz butter, room temperature
1/2 pound (1 ¾ cups) powdered sugar, sifted
3/4 vanilla extract

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

With an electric mixer, beat oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix by hand until well mixed. Be sure not to overmix, or the batter will come out tough.

Line 14 cupcake cups with paper liners, scoop the batter into the liners dividing evenly (a little over halfway full) and bake at 350 degrees F for 20 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

Makes 14

Red Velvet Cupcakes with Cream Cheese Frosting

IMG_3893I started my first real job out of college about a month ago, and now that a considerable chunk of my time is devoted to work, I have much less time to blog. I still cook and bake quite often – I recently made two chocolate cakes and a soy sauce chicken, but not having daylight to snap my food in makes blogging an afterthought. These red velvet cupcakes, however, were for a specific occasion. Every month, my work place hosts a birthday party for people born in that month. I wanted, nay, needed an excuse to bake up something more elaborate than a utilitarian chocolate cake that fulfilled my dessert cravings.

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The original recipe for these were for an 8-inch layer cake, but for ease of transport, I decided to make them into cupcakes. I’ve made the cake a few days ahead in time and froze them, and I intend to frost them in the office pantry. Transporting frosted cupcakes often require large, bulky carriers, and as a bike rider, I prefer to fit everything into my backpack as much as possible. I used all-purpose flour instead of cake flour for the cupcakes, and that contributed to a slightly coarser but more firm texture that’s transportation-friendly. I baked up about 18 cupcakes with the batter, and I would recommend checking for doneness at around 15 minutes and swapping the racks at half-time. Also, I cannot stress how important it is to sift your flour and confectioner’s sugar before mixing. It’ll help create a more uniform texture with less lumps and clumps.

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Red Velvet Cake
Makes 18 cupcakes
Adapted from Cookie Madness

Ingredients
4 oz unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 whole eggs, room temperature
2 slightly heaping tablespoons cocoa powder (natural)
2 ounces (1/4 c) red food coloring
2 1/4 c of cake flour (9 oz), sifted
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar

Frosting for Red Velvet Cake
1 (8 ounce) package cream cheese
1 stick (4 ounces) butter, softened
1 1/4 teaspoons vanilla extract
3 1/4 cups confectioners’ sugar, sifted
1 teaspoon fresh lemon juice (optional)

Instructions
Preheat oven to 350 degrees F. Line 18 (or potentially more) cupcake moulds with cupcake liners.

In bowl of a stand mixer or in a large mixing bowl using an electric mixer, cream butter, sugar and salt until light. Add the vanilla and the eggs beating 30 seconds after each egg is added. Make a paste of food coloring and cocoa and add to the creamed mixture. Add buttermilk and flour alternately, beating at low speed until mixed.

In a small cup, combine the soda and the vinegar and let it foam up. Pour the foaming mixture into the batter and stir until it’s mixed in. Immediately pour into the cupcake liners and bake for 15-20 minutes. When a toothpick inserted into the center of a cupcake emerges without crumbs, it is done.

Let cool for 10 minutes in pan set on a rack. Remove from pan and let cool completely. Make icing.

Beat the butter and cream cheese until smooth. Beat in vanilla. Add confectioner’s sugar slowly, beating until smooth. For a little tartness, beat in some lemon juice.

Carrot Cake with Cream Cheese Frosting

I don’t make carrot cakes very often, but when I do, I grate the hell out of a carrot and make sure it’s one moist cake. I happened to have a carrot lying around, and although I usually roast my carrots, I wanted to have my veggies in a slightly more delicious form: coupled with more carbs and fat. Carbs and fat makes anything taste better.

This cake, apart from the tedious grating of carrot, is really easy to make. I really like oil-based cake because it means I don’t have to cream butter and sugar. Everything’s just a simple swirl and mix with a silicone spatula. It’s really moist and I think this is a great base recipe. I used extra virgin olive oil because that’s all I had around, and I also omitted the ginger and nutmeg spices that the original recipe had. It still turned out pretty good, though. I still have trouble frosting a cake perfectly, but here’s what I think would help: freeze the cake, and chill the frosting for long enough so that everything stays firm.

Carrot Cake with Cream Cheese Frosting
Adapted from Smitten Kitchen
Makes 1 two-layer 9-inch cake

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups sugar
1 1/4 cups canola oil (I used EVOO with no problems)
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350°F.

Butter and flour two 9 inch round pans.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them.

Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Cool cakes completely.

Cream Cheese Frosting
From AllRecipes

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Red Velvet Cheesecake Brownies

As meaningless as the words “red velvet” as a flavor might be if you’re not American, I was very intrigued by it. Red velvet. Doesn’t that sound luscious, calling to mind imagery of rich, sensuous, luxury? And red velvet desserts are often visually very striking as well. (Unless you make an albino red velvet cake, like I did.) I know it’s all food coloring, but for me, the best part of a red velvet cake is its cream cheese frosting. What really got me into baking was cheesecake. I think my first ever successful baking experiment was a rainbow cheesecake, which you can view here. Since then, cream cheese and I have had a great affinity for each other.

What better way to maximize the cheesecake effect than to incarnate red velvet in a red velvet cheesecake brownie form? This recipe is very easy to follow. Texture-wise, it’s not quite as fudgey as I’d like, but I wouldn’t call it cakey either. It falls squarely in the middle of the two, but gets fudgier if you chill the brownies before eating. I also have a pretty hard time getting the cheesecake layer to marble nicely, but I think that’s because I put too much of the brownie layer on top. I think the trick is to reserve less of the batter than you think you might need.

Red Velvet Cheesecake Brownies
Adapted from FoodNetwork.com
Makes 1 8×8 inch pan

Red Velvet Brownie Layer:

6 tbsps unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour

Cream Cheese Layer:

8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan or line it with parchment/aluminum foil, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Cheesecake Brownies

Cheesecake brownies are a perfect way to use up your cream cheese when you only have a block or less. So I made some! I used a recipe from David Lebovitz and tweaked it to include less sugar in the brownie base. The brownie turned out to be not noticeably sweet, but the richness of the chocolatey base and the creaminess of the cheesecake layer made it feel like an adult brownie.

Cheesecake Brownies
Makes 1 9X9 inch pan
Adapted from David Lebovitz

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
1/2 cup sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 1/2 cup sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.