Ingredients
½cupunsalted butter,cut into cubes
1¾cupssemisweet chocolate chips,divided use
½cupgranulated sugar
2eggs
1½tspvanilla extract
¾cupall purpose flour
3tbspcocoa powder
¼tspsalt
cooking spray
8ozcream cheese,softened
¼cupgranulated sugar
1egg
¼tspvanilla
Preparation
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.
Place the butter and 1⅓ cups of chocolate chips into a large bowl.
Microwave in 30 second increments until just melted, then stir until smooth.
Let the chocolate mixture cool for 5 minutes.
Whisk in the sugar, then the eggs, one by one, and the vanilla extract.
Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined.
Reserve ¼ of the brownie batter in a separate bowl. Set aside.
Fold the remaining chocolate chips into the remaining brownie batter.
Spread the batter evenly into the prepared pan.
Place the cream cheese and sugar in a bowl.
Beat with a mixer for 2 to 3 minutes or until smooth and creamy.
Add the egg and vanilla extract, then beat until smooth.
Pour the cheesecake mixture over the brownie batter in the pan.
Add 1 tablespoon of hot water to the reserved brownie batter, then stir until smooth.
Dollop the reserved brownie batter over the cheesecake, then use a skewer or knife to swirl the two batters together.
Bake for 30 to 35 minutes or until a toothpick inserted into the center of the brownies comes out clean or with just a few crumbs attached.
Cool the brownies completely.
Use the parchment overhang to lift the brownies out of the pan.
Cut into squares.
Serve, and enjoy!
