Ingredients
Equipment
Method
Directions:
- Preheat your oven to 350°F (175°C). Grease your 8-inch square baking pan or line it with parchment paper for easy removal.
- In a double boiler or microwave-safe bowl, combine the chopped bittersweet or semisweet chocolate and the unsalted butter. Melt them together, stirring until smooth. Allow to cool slightly.
- In a mixing bowl, whisk together the sugar and the eggs until well combined. Add the melted chocolate and butter mixture, and whisk until smooth. Sift in the flour, cocoa powder, and salt. Stir until just combined. Gently fold in the chocolate chips.
- In another mixing bowl, beat the cream cheese until smooth. Add the egg yolk, sugar, and vanilla extract, and mix until creamy and well combined.
- Pour half of the brownie batter into the prepared baking pan and spread evenly. Next, dollop the cheesecake mixture over the brownie layer, spreading gently to cover. Finally, pour the remaining brownie batter on top and swirl with a knife to create a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake!
- Allow the brownies to cool in the pan on a wire rack. Once cooled, cut into squares and enjoy. These cheesecake brownies are best served chilled or at room temperature.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother batter.
- Don’t overmix the brownie batter to maintain a fudgy texture.
- Check for doneness using a toothpick; moist crumbs are preferable to a clean toothpick.
- Chill the brownies before serving for cleaner slices.