Chocolate Cheesecake Brownies

I made these chocolate cheesecake brownies for our annual family Christmas Eve gathering. Every year we rotate hosting duties, and everyone brings a dish. My sweet cousin did a wonderful job. Next year, it's my turn... and next year there will be a new baby in the family!

Everyone loved these brownies, but then again, everyone in our family is super kind and wouldn't say otherwise. Well maybe not that kind. When I mispronounced paleo, they were all over it. For days. Obviously, these brownies are not paleo.

Back to the brownies... they are seriously good. The brownie part is not only super rich and chocolatey, but includes 2 cups of chocolate chips. The cheesecake is the perfect balance for the brownies.

I've even tried a version with peppermint flavored cheesecake. Delicious. 

All swirled together...

If you can't decide whether or not to go with brownies or cheesecake for dessert, may I suggest these. You'll pretty much please everyone.

Chocolate Cheesecake Brownies

Ingredients

Brownies

1 C unsalted butter

2 1/4 C sugar
3 3/4 ounces unsweetened cocoa, regular or Dutch process
1 tsp salt
1 tsp baking powder
1 tsp espresso powder
1 T vanilla
4 large eggs
4 1/4 ounces unbleached all purpose flour
12 ounces bittersweet or semisweet chocolate chips

Cheesecake 

2 8-ounce packages cream cheese, room temperature

3/4 C sugar

2 ounces unbleached all purpose flour

2 tsp vanilla

1/4 C heavy cream
2 large eggs

Instructions

1. Preheat the oven to 350 degrees F.
2. Line a 9 inch by 13 inch cake pan with parchment or foil and spray with spray oil.
3. Melt the butter and sugar in a large saucepan and stir until the sugar is melted. Remove the pan from the heat and let the mixture cool.
4. Stir in the cocoa, salt, baking powder, espresso, and vanilla.
5. Once the mixture is cool enough, whisk in the eggs and flour and stir until smooth.
6. Stir in the chocolate chips once the mixture has completely cooled. 
7. In the bowl of a stand mixer, beat the cream cheese until whipped (you can also do this with a hand mixer). Add the sugar, flour, vanilla, cream, and eggs, beating between each addition. 
8. Add half of the brownie batter to the pan.
9. Add all of the cheesecake batter to the pan, smoothing it over the brownie batter. 
10. Dribble the rest of the brownie batter over the cheesecake batter. Take a butter knife, and swirl the mixtures together. 
11. Bake for 35 to 40 minutes, until a cake tester comes out clean. 
12. Cool in the pan completely before cutting.
13. Cut into 2 inch squares. 

Adapted from King Arthur Flour.