You don’t have to choose between brownies and cheesecake with this sweet.
Makes 1 (8-inch) Pan
- 8 ounces bittersweet chocolate, chopped
- ¾ cup unsalted butter, cubed
- 1½ cups granulated sugar, divided
- ¾ cup firmly packed dark brown sugar
- 1¼ cups plus 2 teaspoons all-purpose flour, divided
- 3 tablespoons unsweetened cocoa powder, sifted
- ¾ teaspoon kosher salt
- ¾ teaspoon instant espresso powder
- 4 large eggs, room temperature and lightly beaten
- 3½ teaspoons vanilla extract, divided
- 1 (8-ounce) package cream cheese, softened
- 1 large egg, room temperature
- Preheat oven to 325°. Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat and whisk in 1 cup granulated sugar and brown sugar until well combined. (Mixture will not be completely smooth.) Remove from heat, and let cool slightly, 3 to 5 minutes.
- In a medium bowl, whisk together 1¼ cups flour, cocoa, salt, and espresso powder.
- Slowly add beaten eggs to chocolate mixture, whisking until combined. Whisk in 2 teaspoons vanilla. Fold in flour mixture just until combined. Spread two-thirds of chocolate mixture (about 2⅔ cups) in prepared pan.
- In a medium bowl, whisk cream cheese until smooth. Add remaining ½ cup granulated sugar and remaining 2 teaspoons flour, and whisk until combined, scraping sides of bowl. Add whole egg, whisking well. Whisk in remaining 1½ teaspoons vanilla.
- Spoon cream cheese mixture on top of chocolate batter, smoothing flat with an offset spatula. Spoon remaining chocolate batter in large dollops on top of cream cheese layer. Using a wooden pick, swirl layers together.
- Bake until brownie on top is shiny, center is set, and a wooden pick inserted in brownie comes out with a few moist crumbs, 55 minutes to 1 hour and 5 minutes, covering edges with foil after 40 minutes of baking to prevent excess browning.
- Let cool in pan for 30 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack before cutting into bars. Refrigerate in an airtight container for up to 6 days. Let come to room temperature before serving.