Ingredients
Brownies
- 2/3 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup water
- 2 ½ cups bittersweet chocolate chips divided
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour properly measured
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Cheesecake topping
- 16 ounces cream cheese at room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 large eggs
- 1 tablespoon mini semisweet chocolate chips
Instructions
- To make the brownies, preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
- In a large saucepan, combine butter, sugars, and water.
- Bring to a boil, stirring regularly.
- Remove pan from heat.
- Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
- Add eggs and vanilla. Whisk until well-combined.
- Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.
- Stir in the remaining 3/4 cup chocolate chips. Set aside.
- To make the cheesecake portion, beat the cream cheese and granulated sugar in a medium mixing bowl on medium speed until combined.
- Add the vanilla, salt, and egg. Mix in until well-combined, scraping the bowl as needed.
- Reserve 1 cup brownie batter.
- Pour the remaining batter into the prepared pan, smoothing as needed.
- Spoon dollops of cheesecake batter over the brownie batter in the pan.
- Drop dollops of the reserved brownie batter over the cheesecake batter. It doesn’t need to cover the cheesecake batter.
- Sprinkle the mini chocolate chips over the top.
- Using a thin knife, lightly swirl the cheesecake and brownie batters. There are tips and photos above the recipe.
- Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
- Let the brownies cool to room temperature before cutting and serving.