Ingredients
Scale
- For the Brownie Layer:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- For the Cheesecake Filling:
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Preparation and Oven Setup: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. This “sling” allows you to lift the brownies out easily later. Lightly grease the parchment with butter or non-stick cooking spray to ensure nothing sticks.
- Step 2: Mix the Fudgy Brownie Batter: In a large mixing bowl, whisk together the melted butter and 2 cups of sugar until well combined. Add the four 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 ingredients using a spatula until just combined. Be careful not to overmix, or the brownies will become cakey instead of fudgy. Fold in the chocolate chips last.
- Step 3: Prepare the Loaded Cheesecake Filling: In a medium bowl, beat the softened cream cheese with a hand mixer until it is smooth and lump-free. Add 1/4 cup of sugar, one egg, and vanilla extract. Beat on medium speed until the mixture is creamy and fully incorporated. Ensure the cream cheese is truly at room temperature to avoid a grainy texture.
- Step 4: Layering and Swirling: Spread about two-thirds of the brownie batter into the bottom of your prepared pan. Use an offset spatula to smooth it into the corners. Pour the cheesecake mixture over the brownie layer, spreading it evenly. Drop spoonfuls of the remaining brownie batter over the cheesecake layer. Use a butter knife or a skewer to gently swirl the top layer to create a marbled effect.
- Step 5: Baking and Cooling: Bake for 35 to 40 minutes. The edges should be set, but the center should still have a very slight jiggle. Do not overbake, as the cheesecake will continue to firm up as it cools. Remove from the oven and let the pan cool completely on a wire rack. For the best texture and cleanest cuts, refrigerate the brownies for at least 2 hours before slicing.
- Cook Time: 55 minutes