Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar (for cheesecake layer)
- 1 egg (for cheesecake layer)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Grease the parchment lightly with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the melted butter and 2 cups of sugar until well combined. Add the 4 eggs one at a time, beating well after each addition. Stir in the vanilla extract. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix. Stir in the chocolate chips.
- In a separate medium bowl, beat the softened cream cheese with 1/3 cup of sugar until smooth and creamy. Add the remaining egg and a splash of vanilla, beating until the mixture is fully incorporated and free of lumps.
- Spread about 3/4 of the brownie batter into the prepared baking pan. Drop spoonfuls of the cheesecake mixture over the brownie layer. Spoon the remaining brownie batter in small dollops around the cheesecake. Use a knife or a skewer to gently swirl the two batters together to create a marbled effect. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove the pan from the oven and let it cool completely on a wire rack. For the best texture, refrigerate the brownies for at least two hours before slicing. This allows the cheesecake layer to set and the brownie to become extra fudgy. Lift from the pan using the parchment paper and cut into 16 even squares.
- Cook Time: 60 minutes