Brownies Cheesecake

ingredients

​ 1/2 cup unsalted butter

​ 8 ounce coarsely chopped semi-sweet chocolate
​ 3/4 cup granulated sugar
​ 3 large eggs, at room temperature
​ 1 teaspoon pure vanilla extract
​ 1/2 cup + 2 Tablespoons all-purpose flour
​ 2 Tablespoons unsweetened cocoa powder
​ 1/4 teaspoon salt
​ optional: 1/2 cup semi-sweet chocolate chips (for topping)

CHEESECAKE LAYER

​ 8 ounces cream cheese, softened to room temperature

​ 1/4 cup sugar
​ 1 large egg, at room temperature
​ 1 teaspoon vanilla extract
​ 1 white chocolate chips

Instructions

​ Make the brownie batter: Melt the butter and chopped chocolate in a medium
saucepan over medium heat, stirring constantly, about 5 minutes. 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 oven to 350°F
(177°C). 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.
​ Make the cheesecake batter: 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. The batter
is thick, so do your best to spread it to every corner making 1 even layer. 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. If some cheesecake swirls
out on top or if you can’t quite cover the corners with brownie batter, that’s OK!
Sprinkle the optional chocolate chips on top.
​ Bake for 35-38 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. All ovens are different, so keep an eye on
them after 30 minutes and use the toothpick test to see when yours are finished.
​ 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. For neat squares, I use a very sharp knife and wipe it clean with a
paper towel after each cut.