Chocolate Cheesecake Brownies

350 degrees

Preheat oven to 350 degrees. Lightly grease a 9” x 13” pan. To ensure the brownies release from the pan in one piece, line greased pan with parchment paper and grease the parchment.

To make the brownie batter: In a large saucepan, melt the butter, then stir in the sugar, cooking until the mixture is smooth and shiny. Remove from the heat and stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Allow to cool slightly, around 5 minutes. Whisk in eggs, then flour, stirring until smooth.

To make the cream cheese batter: Beat the cream cheese until no lumps remain. Mix in the sugar and flour, then the vanilla, cream and eggs.

Fold the chocolate chips into the brownie batter.

Spoon half the brownie batter into the prepared pan, then top with the cream cheese batter. Dollop the remaining brownie batter onto the cream cheese, swirling the two together. Bake the brownies for 35-45 minutes, until the toothpick in the center is clean and the edges are set. Remove from the oven and loosen the edges with a table knife. Cool completely before cutting. Makes about two dozen 2” square brownies.