Cheesecake Brownies

 Ingredients

For the brownie layer:

6 tablespoons butter cut into pieces

4 ounces semisweet chocolate chopped

2/3 cup granulated sugar

2 large eggs room temperature

2 teaspoons vanilla extract

1/2 cup flour

1 tablespoon cocoa powder

1/8 teaspoon salt

1/2 cup milk chocolate chips

For the cheesecake layer:

8 ounces cream cheese room temperature

1 large egg yolk

1/3 cup granulated sugar

1 teaspoon vanilla extract

Instructions

For the brownie layer:

Preheat oven to 350 degrees. Line a 9×9 pan with foil and spray with cooking spray. Alternately, line the pan with parchment paper.

Melt the butter and chocolate in a double boiler (see notes), stirring until smooth. Remove from heat and beat in the sugar, eggs, and vanilla.

Whisk together the flour, cocoa powder, and salt and stir into the brownie batter. Stir in the chocolate chips. Spread in the prepared pan.

For the cheesecake layer:

Beat together the cream cheese, egg yolk, sugar, and vanilla extract until smooth using an electric mixer.

Drop large spoonfuls of the cream cheese mixture over the brownie batter. Use a knife or offset spatula to swirl the cheesecake through the brownie mixture, being sure to bring up a bit of the brownie layer to the top while swirling.

To bake:

Bake for 35 minutes or until the batter in the center of the pan is just set. A toothpick inserted near the center of the pan should come out mostly free of brownie batter. Remove from the oven and allow to cool completely.

Lift out the brownies using the foil and cut into squares to serve.

Notes

Double Boiler: If you don't have a double boiler, just place a heat safe mixing bowl over the top of a small pot of simmering water. The water should not touch the bottom of the bowl. Add the chocolate and butter to the bowl and it will melt gently over thd simmering water without burning. Be sure to periodically vent the steam from the pot by carefully lifting up the bowl to allow steam to escape.

Thicker Brownies: You may use an 8x8 dish for thicker brownies. Adjust bake time as needed.

Cocoa Powder: Either Dutch processed or natural cocoa powder will work fine in this recipe. Use whichever you have on hand.

Storage: Store tightly wrapped in the fridge for up to 5 days. These may also be frozen for up to 3 months