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Chocolate Cheesecake Brownies

Chocolate Cheesecake Brownies


These moist, decadent brownies are for chocolate and cheesecake lovers alike. Each bite fills your mouth with an intensely rich combination of sweetened cream cheese and deep-dark chocolate that, we're certain, won't disappoint — no matter which flavor you prefer.

INGREDIENTS

CHOCOLATE BATTER
  • 1 cup (16 tablespoons) unsalted butter
  • 2 1/4 cups sugar
  • 1 1/4 cups King Arthur All-Purpose Baking Cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups (12 ounces) bittersweet or semisweet chocolate chips

CREAM CHEESE BATTER
  • two 8-ounce packages cream cheese, at room temperature
  • 3/4 cup sugar
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 2 large eggs


INSTRUCTIONS
  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  2. 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.
  3. Remove from the heat and stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Allow to cool slightly, around 5 minutes.
  4. Whisk in the eggs, then the flour, stirring until smooth.
  5. 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.
  6. Fold the chocolate chips into the brownie batter.
  7. Spoon half the brownie batter into the prepared pan, then top with the cream cheese batter.
  8. Dollop the remaining brownie batter onto the cream cheese, swirling the two together.
  9. Bake the brownies for 35 to 45 minutes, until a tester inserted into the center comes out clean, and the edges are set.
  10. Remove them from the oven, and loosen the edges with a table knife. Cool completely before cutting.
  11. Yield: about 2 dozen 2"-square brownies.


TIPS FROM OUR BAKERS
To ensure that the moist, sticky brownies release from the pan in one piece, line your greased pan with parchment paper, and grease the parchment.
Substitute Dutch-process cocoa for the all-purpose baking cocoa, if desired.

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