Cheesecake Brownies

Chocolate Cheesecake Brownies Recipe

• 1 1/2 cups semi-sweet chocolate chips
• 1 pound cream cheese, room temperature
• 1 3/4 cups sugar, divided
• 4 eggs
• 3 teaspoons vanilla, divided
• 1 cup butter, softened
• 1 cup all purpose flour
• 1/2 teaspoon salt

1. Preheat oven to 350F degrees.
2. Line a 9-inch pan with aluminum foil so that the foil extends two inches beyond the sides of the pan.
3. Spray the foil with non-stick cooking spray - this will allow you to remove the whole slab of cheesecake brownies from the pan for easy cutting. And not to mention, making the clean-up so much easier!
4. Melt the chocolate chip in a small saucepan over low heat, being careful not to burn, and then set aside to cool.
5. To make the cream cheese mixture, in a large bowl using an electric mixer, beat the cream cheese and 1/4 cup of sugar until smooth. Beat in one egg and 1 teaspoon vanilla until combined and then set this mixture aside.
6. To make the chocolate brownie batter, in another large bowl with an electric mixer, beat the butter and 1 1/2 cups of sugar until well combined. Beat in each of the remaining three eggs, one at a time. Beat in 2 teaspoons vanilla and melted chocolate. On the lowest speed, stir in the flour until just incorporated with the chocolate mixture.
7. Take one cup of chocolate brownie batter and set it aside.
8. Pour and smooth out the remaining chocolate batter into the prepared pan.
9. Spread the cream cheese mixture evenly over the chocolate mixture.
10. Spoon the remaining one cup of chocolate mixture over the cream cheese mixture.
11. Swirl batter with a knife to create a marble look.
12. Bake the brownies for 45 to 50 minutes or until the center is set.
13. Let brownies cool completely in the pan on a wire rack.
14. Once they are completely cool, remove them from the pan using the foil handles.
15. Cut brownies into desired size squares.