Ingredients
Scale
- 12 ounces semi-sweet or bittersweet chocolate chips
- 6 tablespoons unsalted butter
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs (room temperature)
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- 8 ounces cream cheese (softened)
- ½ cup granulated sugar (for cheesecake layer)
- 1 egg (for cheesecake layer)
- ½ teaspoon vanilla extract (for cheesecake layer)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch square baking pan by spraying it lightly with cooking spray and lining it with parchment paper.
- In a saucepan over low heat, melt the chocolate chips and butter until smooth. Remove from heat and stir in granulated sugar and vanilla extract. Allow to cool slightly before adding eggs one at a time, fully incorporating each before adding the next.
- Mix in cocoa powder, cornstarch, salt, and mini chocolate chips until just combined.
- In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract; mix well.
- Pour half of the brownie batter into the prepared pan. Spoon dollops of cheesecake mixture over it, followed by the remaining brownie batter. Use a knife to swirl the layers together gently.
- Bake for approximately 30 minutes until set but slightly soft in the center. Allow to cool completely before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square (approx. 50g)
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg