Chocolate Cream Cheese Brownie
Chocolate, chocolate, chocolate cheesecake inspired brownie
Ingredients
for the brownie layer:
- 2 eggs, at room temperature
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 cup butter
- 2 1/4 cups sugar
- 1 1/2 cups flour
- 12 oz semi-sweet chocolate chips I used 60% dark chips
for the cheesecake layer:
- 1/4 cup sugar
- 1/4 cup cocoa
- 16 oz brick cream cheese, at room temperature
- 2 eggs, at room temperature
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350. Butter and flour a 9x13 pan
- In the bowl of a stand mixer or a large bowl with a hand mixer, beat together the eggs, cocoa, salt, baking powder, and vanilla until smooth.
- In a medium pan, melt the butter. Whisk in the sugar until well-incorporated. Slowly stream the butter/sugar mixture into the egg/cocoa mixture in the bowl with the beater on medium-low until smooth. Beat in the flour, then fold in the chips. Pour into prepared pan. The batter will be thick, smooth evenly to all edges with a spoon.
- for the cheesecake layer:
- Beat together the sugar, cocoa, cream cheese, eggs and vanilla in the bowl of a stand mixer or medium bowl using a hand mixer until well combined. Fold in chips. Spread over the brownie layer in the pan to form an even layer.
- Bake the brownies for 35 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs. Cool on a wire rack before slicing.
These are some super chocolatey brownies. Only serious chocolate lovers need to bake these. There is chocolate in the cheesecake layer twice and then twice again in the brownie layer. Maybe I should have called them quadruple chocolate brownies? They are easy to mix together but look impressive served. Just take care that all of your ingredients are at room temperature before mixing.