I can't believe it took me this long to put two of my favorite desserts together. And while I like no-frills baking, and sometimes shy away from layered things (too many bowls involved) this recipe took only 10 minutes longer to make than my regular brownie recipe. And I'm hooked. Chewy, fudgy brownie meets creamy cheesecake pocketed with milk chocolate chips. It doesn't need a topping- but if you must, go with something fruit, like berries.
"I used milk chocolate chips, but semi-sweet would also be good!"
Notes: Chopped chocolate is semi-sweet. Chocolate chips are milk chocolate.
CHOCOLATE CHIP CHEESECAKE BROWNIES
Ingredients: Brownie layer: 1/2 cup butter-melted and cooled, 1/2 cup granulated sugar, 1/2 cup dark brown sugar, 2 eggs at room temperature, 1 tsp. vanilla extract, 1/2 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp. salt, 4 oz. chocolate, chopped. Cheesecake layer: 8 oz. cream cheese-softened, 1 egg, 1 egg yolk, 1/4 cup sugar, 1/2 tsp. vanilla, 1 tbsp. all-purpose flour, pinch of salt, 1/2 cup chocolate chips.
1. Preheat oven to 350* and line an 8x8 baking dish with parchment paper. Spritz with cooking spray.
2. Brownie layer: In a large bowl, whisk melted butter with sugars until smooth, then add in the eggs and vanilla, beating until the batter streams out like a ribbon. Sprinkle in the flour, cocoa powder and salt. Mix until just combined, fold in the chocolate.
3. Pour brownie batter into the baking dish, pop any bubbles that rise to the surface, set aside.
4. Cheesecake layer: Beat cream cheese until smooth. Add egg and egg yolk and continue mixing until incorporated. Follow with the sugar and vanilla, then flour and salt. Mix well until smooth. Spoon carefully over the brownie batter so that you do not 'mix' in the cheesecake batter, smoothing gently to the edges. Top with chocolate chips.
5. Bake for 30 minutes, then turn the oven down to 325* and bake for 10 minutes longer. Remove to cool completely on the counter, about an hour. Then chill for another hour before cutting.