Cheesecake brownies ( detailed recipe in description)

Fudgy Cheesecake Brownie Recipe

Ingredients

Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 large egg, room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla extract

Brownie Layer
- 1 cup unsalted butter
- 1/2 cup Dutch-processed cocoa powder
- 1 tsp vanilla extract
- 1/2 cup light brown sugar
- 1 3/4 cups powdered sugar
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup semi-sweet chocolate, chopped
- 3 large eggs, room temperature
- 1/2 cup all-purpose flour
- Pinch of salt
- 3 tbsp olive oil

Method

Preheat oven to 175°C / 350°F, Grease and line an 8x8 inch pan with parchment paper.

Prepare cream cheese layer:
Whisk cream cheese, egg, vanilla, and sugar until smooth.

Prepare brownie layer:
Brown butter in a saucepan over medium-low heat, stirring every 10 seconds. Once milk solids from butter sink and turn golden brown, transfer to heatproof bowl.Add cocoa powder, oil, vanilla, and chopped chocolate; mix until dissolved. Let the mixture cool at room temperature for 15-20 mins
Whisk eggs and light brown sugar ( for 4-6 min ) until dissolved and mixture turns into light pale in color.
Add powdered sugar; mix until combined. (1-2 min )
Combine with browned butter mixture,mix until combined. Add flour, and chocolate chips. Mix until just combined don’t over the batter.
Transfer half of brownie mixture to prepared pan. Reserve 30g / 2-3 tbsp cream cheese mixture; add remaining on brownie mixture.
Top with remaining brownie batter; add reserved cream cheese mixture. Make swirls. Bake for 40-45 minutes or until the edges are golden and center is a little fudgy. Let cool completely before cutting.

Tips:
Dissolve sugar in eggs for crackly top.
Avoid overmixing.
Adjust baking time.