Ingredients
Scale
- 1 cup unsalted butter, cubed (227g)
- 1⅓ cups semisweet chocolate chips, divided (240g)
- ¾ cup Dutch-processed cocoa powder
- 1 cup granulated sugar (200g)
- 1 cup brown sugar (220g)
- 2 large eggs, room temperature
- 1 yolk, room temperature
- 1 tablespoon brewed coffee
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 tablespoon hot water, plus more if needed
- 2 (8-ounce/227g) blocks cream cheese, room temperature
- ½ cup granulated sugar (100g)
- 1 pinch salt
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper.
- Melt butter and 1 cup of chocolate chips in a microwave-safe bowl, stirring until smooth. Whisk in cocoa powder.
- Combine granulated sugar, brown sugar, eggs, brewed coffee, and vanilla into the chocolate mixture; mix well.
- Stir in flour and salt until just combined. Reserve ½ cup of this batter aside.
- Fold remaining chocolate chips into the brownie batter, then spread it into the prepared pan. Bake for 20-30 minutes based on desired fudginess.
- For the cheesecake topping, beat cream cheese, sugar, and salt until smooth; add eggs one at a time followed by vanilla.
- Pour cheesecake mixture over brownie base and dollop reserved brownie batter on top; swirl gently.
- Bake for an additional 30 minutes at 325°F until set around edges but slightly wobbly in the center.
- Cool completely before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (60g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg