Blueberry Cheesecake Swirl Brownies

So tomorrow is officially Valentine's Day....I used to groan every time this holiday rolled around as I found myself in the depths of lamo relationship-less blues. However, this Valentine's Day is special because I find myself actually in a relationship, a gooooooodddd one at that:)...did you know that chocolate contains phenylalanine, aka the human body's natural antidepressant. No wonder almost everyone I know is obsessed with it...so in lou of these two concepts I decided to go ahead and make blueberry cheesecake chocolate chip brownies. YUM... I didn't really follow a recipe, but I'm hoping they turn out anyways. Oh btw the whole "I didn't follow a recipe" will be a pretty common posting in this blog but I will do my best to provide you with some sort of guideline for each post...so here goes.../also get yourself a new playlist to make these guys it's kinda time consuming and don't forget to dance folks:

For the Blueberry Cream Cheese Part:
1 pkg (8 oz.) cream cheese
1 egg
1/3 cup of granulated white sugar
1 teaspoon of vanilla
2-4 Tablespoons of blood orange zest (depends on how tangy you want this)
8 oz. fresh blueberries
2 Tablespoons of brown sugar
1/3 cup all purpose flour

Kiah n' Cody Secretly Love Me

So first for the blueberry juice base; start by mashing the blueberries in a tupperware bowl with your hands or a fork (if hands freak you out). When blueberries are sufficiently mashed add brown sugar and orange zest, mix well then strain this mixture to separate out the juice. Refrigerate.
Next beat cream cheese until smooth, add your granulated sugar, mix well on a high speed for about 2-3 minutes. Then add your vanilla and egg mixing on a lower speed so as not to incorporate air (this will contribute to cracking your cheesecake). Finally add your flour and mix, then add the blueberry juice and stir to incorporate fully. Refrigerate.

Brownie mixture:
4 eggs
8 oz. semisweet baker's chocolate
1 and 1/2 cups semisweet chocolate
8 oz. salted butter
2 teaspoons salt
2 and 1/3 cups all purpose flour
1 and 1/2 Tablespoons baking powder
1 Tablespoon baking soda
2 cups granulated sugar
2 Tablespoons vanilla

Otay first things first melt the butter and bakers chocolate in a saucepan stirring the entire time over medium low heat. Pour this mixture into a bowl, add your granulated sugar, vanilla, and salt...mix about 2 minutes until completely blended together. Then add your eggs one at a time mixing after each addition. Add baking soda, baking powder and flour and mix until everything is together without lumps. Finally, add your semisweet chocolate chips to this mixture. Preheat oven to 350 degrees.
Cover a 9 by 13 (or a little bigger if you have it...poor college kid=lack of proper sized pan) with tinfoil up the sides (this prevents sticking). Pour batter into pan and even out. Then dollop blueberry cheesecake mixture in circles around the pan and swirl with a knife [I messed this up hence the lack of proper swirl in the photos]. Bake in oven for about an 60 minutes until knife in center comes out clean. YUUUUMMMMM!!!!!!

Addition of chocolate milk courtesy Cody

So I'm supposed to bring these to school...I don't want to though!