Ingredients
- For the Brownies:
- 12 ounces semi-sweet or bittersweet chocolate chips
- 6 tablespoons unsalted butter, cut into small cubes
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal. Set aside.
- Make the Brownie Batter: In a large bowl, combine the chocolate chips and butter. Melt them in 30-second increments in the microwave, stirring in between until smooth. Stir in the granulated sugar and vanilla extract until fully combined. Add the eggs one at a time, stirring in between until well combined.
- Mix the Dry Ingredients: In a small bowl, whisk together cocoa powder, cornstarch, and salt.
- Combine Wet and Dry Mixtures: Add the dry mixture to the wet mixture and stir vigorously until smooth, and the batter starts to pull away from the sides of the bowl (about 1-2 minutes). Stir in the mini chocolate chips.
- Prepare the Pan: Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula. Set the remaining brownie batter aside.
- Make the Cheesecake Layer: Using a stand mixer or handheld mixer, beat the cream cheese until light and fluffy. Add the sugar and beat until combined. Beat in the egg and vanilla extract until smooth.
- Assemble the Brownies: Spoon the cheesecake filling over the brownie batter and spread it into an even layer using an offset spatula. Drizzle or spoon the remaining brownie batter over the cheesecake layer.
- Bake: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on it after 30 minutes, as bake time may vary.
- Cool and Slice: Let the brownies cool completely in the pan. Use the parchment paper overhang to lift them out, then cut into squares.
- Store: Store in an airtight container in the refrigerator.
Notes
- For extra richness, use bittersweet chocolate chips in the brownie batter.
- You can also add a swirl of extra cheesecake filling on top before baking for a decorative touch.
- These brownies can be stored in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 377 kcal
- Sugar: 36g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
