Chocolate Cheesecake Brownies

Chocolate calls to me at night. A square of chocolate isn't enough this time.  It has to be dark, rich, and sinful. Please- take- the- pan- away- before- I- look- like- Jabba- the- Hutt delicious. Not only do these have bittersweet chocolate, they also have cocoa powder and chocolate chips. And a chocolate cheesecake layer. I must say these are my favorite brownies so far.

Chocolate Cheesecake Brownies

Inspired by evilshenanigans.com

Chocolate Cheesecake Layer:

8 oz. cream cheese, room temperature

2 1/2 oz. granulated sugar

1 oz. bittersweet chocolate, melted and cooled

1 egg

1 tsp. vanilla extract

2 Tbsp. Dutch processed cocoa powder

2 Tbsp. plain Greek yogurt


Brownie Layer:

1 1/2 oz. unsalted butter

1 oz. bittersweet chocolate, chopped

7 oz. granulated sugar

2 oz. honey

1 1/2 oz. unsalted butter, melted and cooled

2 eggs

1 tsp. vanilla extract

3 3/4 oz. cake flour (if using all purpose, replace 1/2 Tbsp. flour with cornstarch)

1/2 oz. Dutch processed cocoa powder

1/2 tsp. salt

1 1/2 oz. semisweet chocolate chips

1. Spray an 8x8 inch pan with nonstick cooking spray. Cut a piece of parchment paper larger than the pan so it will cover the sides.  Cut diagonal lines on the corners so the paper will fit into the pan. Place paper in pan and spray again.

2. Make the cheesecake layer by combining the cream cheese and sugar. Beat until well blended. Mix in melted chocolate. Beat in egg, vanilla, cocoa powder and yogurt. Set aside.

3. Next make the brownie layer. Melt butter and chocolate in a double boiler or in microwave in 20 second intervals. In a large bowl mix together the cooled melted butter and chocolate mixture, sugar, honey, butter, eggs and vanilla. Whisk until smooth. Preheat oven to 350 degrees F.

4. Sift together flour, cocoa powder and salt. Whisk it into the brownie batter 10 strokes. Fold in chocolate chips.

5. Pour half of the brownie batter into the prepared pan. Pour cheesecake mixture on top. Drizzle other half of brownie batter on top. Use a knife to cut through the batter using wavy lines to create a marble effect.

6. Bake for 40 minutes. When the center is set on top but still wobbly underneath, turn off the oven. Let it sit for 30 minutes. Remove from oven and cool on wire rack for another 30 minutes. Cover with foil and refrigerate until cold. Cut into 1 inch (mini) or 2 inch bars using a sharp knife. For clean cuts, dip the knife in hot water and wipe off between cuts.