BROWNIES WITH CHEESECAKE TOPPING RECIPES

Steps:

• Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and 2 large eggs on your kitchen counter. Let both sit at room temperature until the cream cheese is softened, about 1 hour.
• Place a rack in the middle of the oven and start pre-heating to 350°F. Meanwhile, line an 8x8-inch baking pan with parchment paper so that it hangs over both sides. Lightly coat with cooking spray.
• Coarsely chop 4 ounces bittersweet chocolate (about 2/3 cup) and place in a medium saucepan. Add 6 tablespoons unsalted butter and simmer on low heat, stirring frequently, until melted and smooth, about 4 minutes. Remove the pan from the heat.
• Add 3/4 cup of the granulated sugar in and whisk to combine. Whisk in 2 large eggs one at a time, then whisk in 2 teaspoons of the vanilla extract. Add 1/3 cup all-purpose flour, 2 tablespoons cocoa powder, and 1/2 teaspoon of the kosher salt, and stir to combine. Add 1/3 cup semisweet chocolate chips and fold to combine. Transfer to the baking pan and spread to create an even layer.
• Add 1 large egg yolk, the remaining 1/4 cup granulated sugar, remaining 1 teaspoon vanilla extract, and remaining 1/4 teaspoon kosher salt to the cream cheese. Beat with the paddle attachment on medium speed until smooth, about 1 minute. Dollop the mixture evenly over the brownie batter with a spoon. Use a butter knife or small offset spatula to decoratively swirl the cream cheese mixture into the brownie batter.
• Bake until the edges are firm and a toothpick inserted into the center comes up clean with just a few crumbs, 35 to 40 minutes. Place the pan on a wire rack on your counter and let cool completely. Grasping the excess parchment paper, lift the brownie slab out of the pan and onto a cutting board and cut into 16 squares.