Cheesecake Brownies

These cheesecake brownies are a rich and fudgy chocolate brownie topped with a layer of sweetened cream cheese. A show stopping dessert that’s easy to make and always gets rave reviews!

INGREDIENTS

For the brownie layer:

1/2 cup unsalted butter cut into cubes

1 3/4 cups semisweet chocolate chips divided use, do not use Nestle

1/2 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla extract

3/4 cup all purpose flour

3 tablespoons cocoa powder

1/4 teaspoon salt

cooking spray

For the cheesecake layer:

8 ounces cream cheese softened

1/4 cup granulated sugar

1 egg

1/4 teaspoon vanilla

INSTRUCTIONS

1 – Preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Coat the parchment lined pan with cooking spray.

2 – For the brownies: Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.

3 – Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.

4 – Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined.

5 – Reserve 1/4 of of the brownie batter in a separate bowl.

6 – Fold the remaining chocolate chips into the larger amount of the brownie batter.

7 – Spread the larger amount of batter evenly into the prepared pan.

8 – For the cheesecake filling: Place the cream cheese and sugar in a bowl. Beat with a mixer for 2-3 minutes or until smooth and creamy. Add the egg and vanilla extract, then beat until smooth.

9 – Pour the cheesecake mixture over the brownie batter in the pan.

10 – Add 1 tablespoon of very hot water to the reserved brownie batter. Stir until smooth.

11 – Dollop the brownie batter over the cheesecake. Use a skewer or knife to swirl the two batters together.

12 – Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean or with just a few crumbs attached.

13 – Cool the brownies completely.

14 – Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.