Rich fudgy brownies with a sweet tangy cheesecake layer on top. Your cheesecake and chocolate lovers will rave about this delicious dessert 🙂 You DON’T want to miss this treat!
For the brownies-
- 1 stick melted butter
- 1 1/4 cup white sugar
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon ground instant coffee
- 2 large eggs
- 1 large egg yolk
- 3/4 cup all purpose flour
- 1/3 cup dark unsweetened cocoa powder (I used Hersheys)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Chocolate chips for topping – if desired
For the cheesecake topping-
- 1 8oz package cream cheese (softened at room temperature)
- 1/3 cup white sugar
- 1/2 tablespoon vanilla extract
- 1 large egg (room temperature)*
- pinch of salt
1.) Preheat the oven to 350 degrees F, and line a 9×9 baking sheet ( you can also use 8×8) with parchment paper. If you don’t have parchment, make sure to grease the pan really well then dust with flour. We want to make sure nothing sticks!
2.) In a medium sized bowl mix the melted butter, sugar, vanilla, coffee, and eggs. Mix everything until its nice and smooth. Add the flour, cocoa powder, baking powder, and salt and fold with a spatula until everything is mixed. The batter will be nice and thick.
3.) Pour the brownie batter into your baking sheet and spread it around with your spatula. Set it aside while you make the cheesecake layer.
4.) In a bowl whisk the softened cream cheese, and sugar until light and fluffy then add in the vanilla, egg, and salt. Whisk everything together until its smooth and silky and pour it on top of the brownie batter.
5.) Top the cheesecake brownies with extra chocolate chips on top or melted chocolate and create swirls with a toothpick. Bake at 350 degrees F for 10 minutes then turn the heat to 325 degrees F and bake for 35 minutes. Do not miss this step!
*Please note* – you can short cut the room temperature egg by placing it in warm water a couple of minutes while you beat the cream cheese and sugar or let it sit at room temperature at least 1 hour.