chocolate cheesecake brownies recipe
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • BROWNIE BATTER: 1 cup (16 tablespoons) unsalted butter
  • 2¼ cups (15¾ ounces) sugar
  • 1¼ cups (3¾ ounces) baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso powder
  • i tablespoon (yes, TABLEspoon) vanilla extract
  • 4 large eggs
  • 1 cup (4¼ ounces) all-purpose flour
  • 2 cups (12 ounces) bittersweet chocolate chips, or chopped chocolate
  • CREAM CHEESE BATTER: 1 pound cream cheese, room temperature
  • ¾ cup (5¼ ounces) sugar
  • ⅓ cup (1½ ounces) flour
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • 2 teaspoons vanilla extract
  • ¼ cup heavy cream
  • 2 large eggs
Instructions
  1. Preheat the oven to 350 degrees F. Lightly butter a 9 x 13-inch pan. I also lined mine with parchment.
  2. TO MAKE THE BROWNIE BATTER: In a large saucepan, melt the butter then add the sugar. Cook at medium heat until well-combined and mixture looks shiny.
  3. Remove from heat and add in cocoa, salt, baking powder, espresso powder, and vanilla extract. Cool slightly, then whisk in eggs. Whisk in flour until smooth.
  4. TO MAKE THE CREAM CHEESE BATTER: Beat the cream cheese until smooth (an electric mixer or heavy-handed wooden spoon work equally well).
  5. Mix in the sugar and flour, then the cornstarch slurry, vanilla extract, cream, and eggs.
  6. Fold in the chocolate chips into the brownie batter. Spoon about half of the mixture into the prepared pan, then top with three-fourths of the cream cheese batter. Plop remaining brownie batter on top, then finish with remaining cream cheese batter, swirling the two together, if you desire.*
  7. Bake brownies for 35 to 45 minutes. (I baked in a metal pan and it took 45 minutes.) When done, a toothpick inserted in the center should come out almost clean and edges should be set.
  8. Cool completely before cutting and serving. I think these taste better on the second day. Yield is 24 brownies, in 2-inch squares. Since these are rich, I prefer cutting them even smaller. They also freeze well for 3-4 months if tightly wrapped in foil, then plastic. Thaw them wrapped in the fridge.
Notes
* I deviated from the original recipe on batter division. It was originally a half brownie:all cream cheese:half brownie deal, which I thought gave too much brownie on top to do decent swirling.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/chocolate-cheesecake-brownies-recipe/