Cheesecake Brownies

You don’t have to choose between brownies and cheesecake with this sweet.

Cheesecake Brownies
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
  1. 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.
  2. 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.
  3. In a medium bowl, whisk together 1¼ cups flour, cocoa, salt, and espresso powder.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.