Cheesecake Brownies

Preheat oven to 350°F and line a baking dish with parchment paper. Melt the chocolate with the butter over a low heat and mix together until smooth. Immediately stir in the cocoa powder and mix until incorporated. Add the salt, white and brown sugars and mix well. Mix in the eggs, yolk, vanilla and coffee. Make sure to mix really well and scrape the bowl down. Dump the flour in and mix until almost combined then add the chocolate chips and fold in.

Reserve about ⅙ of the brownie batter in a small bowl and transfer rest to the parchment-lined baking dish and smooth to the edge. Place in refrigerator to chill while you whip up the cheesecake topping.

Beat the room temperature cream cheese in the bowl of a stand mixer fitted with a whisk attachment (or electric hand mixer) for a few minutes until completely creamed. Add the sugar, salt, and vanilla while mixing on low then add the eggs and beat until smooth. Scrape the bowl down and mix once more.

Add the cheesecake topping onto the brownie and smooth with a spatula.

Mix the reserved brownie batter with a tablespoon of very hot water and mix together. You’re basically thinning the batter so it’s easier to mix in. Add more water as needed until the batter is more the consistency of cake batter. Dot the top of the cheesecake with spoonfuls of the thinned batter.

Use a skewer to swirl the brownie batter around. I like to wipe the edges with a knife to remove any excess. Bake at 350°F for 10 minutes then reduce oven temperature to 325°F and bake another 35 minutes. The edge will have risen and might just be starting to brown. Allow to cool completely before cutting.