Ingredients
Scale
- Brownies: 12 oz semi-sweet or bittersweet chocolate chips
- 6 tbsp unsalted butter, cubed
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/2 tsp salt
- 1 cup mini semi-sweet chocolate chips
- Cheesecake Layer: 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9-inch square pan with parchment paper and spray with cooking spray.
- Brownies: Melt chocolate chips and butter in microwave in 30-second intervals, stirring between each. Stir in sugar and vanilla.
- Add eggs one at a time, mixing until combined. Whisk cocoa powder, cornstarch, and salt, then stir into wet mixture. Fold in mini chocolate chips.
- Pour two-thirds of brownie batter into pan and smooth the top.
- Cheesecake Layer: Beat cream cheese until fluffy. Add sugar, then egg and vanilla, mixing until smooth. Spoon over brownie batter and spread evenly.
- Drizzle remaining brownie batter over cheesecake layer. Bake 30-35 minutes until a toothpick comes out with moist crumbs.
- Cool completely and use parchment overhang to remove and cut into squares. Store in an airtight container in the refrigerator.
Notes
- Box mix may be used: prepare brownie batter as directed, then proceed with cheesecake layer and baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American