Ingredients
12tbspunsalted butter,cut into tablespoon-sized pieces
½cupsemisweet chocolate chips
½cupnatural cocoa powder
1cupsugar
½cupbrown sugar
2largeeggs,+ 1 egg yolk
1tspvanilla extract
½tspsalt
1cupall-purpose flour
8ozcream cheese,softened to room temperature
¼cupsugar
1largeegg
½tspvanilla extract
Preparation
Preheat oven to 350 degrees F and spray a 7×11-inch pan with baking spray.
Combine butter and chocolate chips in a large, microwave-safe bowl.
Microwave for 30 seconds. Stir well and microwave again for another 15 seconds and then stir well again. Repeat in 15 second intervals until chocolate and butter are completely melted and well-combined.
Add cocoa powder and stir well.
Add sugars, stir until completely combined.
Add eggs and then egg yolk, one at a time, stirring well after each addition.
Add vanilla extract and salt and stir to combine.
Add flour and stir until completely combined.
Reserve ¼ cup of the batter and spread the rest of the batter evenly into prepared pan. Prepare your cheesecake topping.
Combine cream cheese and sugar in a medium-sized bowl. Use an electric mixer to beat until creamy.
Stir in egg and vanilla extract. Stir until well-combined.
Pour cheesecake over prepared brownie batter. Take your reserved ¼ cup brownie batter and drop/drizzle over cheesecake.
Use a knife to swirl brownie batter and cheesecake together.
Bake for 25 to 30 minutes or until the center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs.
Allow cooling completely before cutting and serving.
