Okay, so you've spent some serious time and effort making these and now you have to wait overnight?? This is what to do: cut a small square for yourself to try (quality control, dontcha know) then go for a long walk so you'll forget about the brownies until the next day. And NO! you can't extra brownies with you on your walk. Source unkown
Heat oven to 350. Line a 13 x 9 inch baking pan with foil. Lightly grease the foil.
For cream base, in medium bowl with mixer, beat together all ingredients till smooth.
For brownie base, melt butter with the unsweetened and semisweet or bittersweet chocolates in medium pan over low heat, til mixture is melted and smooth. Remove pan from heat; whisk in cocoa powder and vanilla.
Whisk sugar and syrup into butter/chocolate mixture til smooth. Add eggs, and egg yo9lk, whisking til smooth and glossy. Stir in flour, baking powder and salt, mixing til smooth. Gently stir in white chocolate pieces.
Spread half of the brownie base into prepared pan. Drop tablespoonfuls of half of the cream base on top of the brownie base. Lightly spread remaining brownie base over the top. Drop tablespoonfuls of the remaining cream base on top and gently swirl both mixtures together using a butter knife.
Bake brownies for 30 to 40 minutes or til cake tester or toothpick inserted in center comes out with a few moist crumbs attache. Brownies will be dry if over baked. Cool pan completely on wire rack.
You're not gonna be happy with me, but cover the pan once cool and put in refrigerator overnight before cutting. This allows flavors to develop. When ready to cut, lift brownies out of the pan using the foil as a handle. Invert, gently peel off the foil and then reinvert. Cut into squares. Makes about 2 dozen. Is this a brownie? Yes! Is this a cheesecake? Yes. It's the perfect mixture of flavors and textures for the brownie cheesecake lover in all of us.