Ingredients
½cupunsalted butter
8ozquality semi sweet chocolate,coarsely chopped
¾cupgranulated sugar
3large eggs,at room temperature
1tsppure vanilla extract
½cupall purpose flour,plus 2 tablespoons, spoon & leveled
2tbspcocoa powder,natural unsweetened or dutch process
2tspespresso powder
¼tspsalt
½cupsemi sweet chocolate chips,mini or regular size, for topping, optional
8ozfull fat brick style cream cheese,softened to room temperature
¼cupgranulated sugar
1large egg,at room temperature
1tsppure vanilla extract
1cupwhite chocolate chips
Preparation
Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly for about 5 minutes, or melt in a medium microwave-safe bowl in 20-second increments, stirring after each, in the microwave.
Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.
Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition.
Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
Spread about half of the brownie batter into the prepared baking pan. Top with all of the cheesecake batter. Spread this in a thick, even layer.
Layer on the rest of the thick brownie batter, spreading as best you can. Sprinkle the optional chocolate chips on top.
Bake for 35 to 38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.
