Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, ensuring some overhang for easy removal.
- Begin by melting the unsalted butter in a medium saucepan over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined, achieving a glossy sheen that suggests a moist brownie ahead!
- Incorporate the eggs one at a time, mixing well after each addition, followed by the vanilla extract. The aroma filling your kitchen will set the mood for baking!
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold this mixture into the wet ingredients until just combined, making sure to avoid overmixing for that fudgy texture.
- Gently fold in the chocolate chips until evenly distributed, allowing those irresistible chips to shine through the batter.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing until combined, then add the egg and vanilla extract, beating just until the mixture is smooth and creamy.
- Pour half of the brownie batter into the prepared baking pan and spread evenly. Next, dollop the cheesecake mixture over the brownie layer and spread gently. Finally, top with the remaining brownie batter, spreading to cover the cheesecake.
- Create a beautiful marbled effect by swirling the cheesecake layer into the brownie batter using a knife or skewer. Bake in the preheated oven for 30-35 minutes, or until the center has a slight jiggle and a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool in the pan before lifting them out using the parchment overhang. Cut them into squares and prepare for the compliments!
Notes
For best results, serve the brownies slightly warm to allow the creamy cheesecake to blend beautifully with the fudgy brownie. They make a fantastic addition to any holiday gathering!