Cappuccino cheesecake swirled with an incredibly rich brownie studded with chocolate chips? How could you say no? These are phenomenally good brownies. I will be making them again and again. My husband and I ate a LOT of them in an embarassingly short period of time…and I’m not even going to feel guilty about it!
3/4 cup sugar
1 tsp pure vanilla
1/2 cup butter, melted
3/4 cup cocoa powder
2/3 cup unsifted flour
1/4 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips
Preheat oven to 350.
Line 8×8 pan with foil and spray with nonstick spray.
In bowl, stir together the eggs, sugar and vanilla. Add butter.
Sift Cocoa powder, flour, baking powder and salt. Stir into egg mixture.
Stir in chips.
Spread 2/3 of the brownie batter into the pan, then top with cheesecake layer:
7 oz cream cheese, softened
1/3 cup sugar
2 Tbsp flour
2 Tbsp instant espresso powder
1 tsp pure Vanilla
In bowl combine cream cheese, sugar, flour and vanilla beat until smooth. Add egg and beat just until combined.
Pour over the brownie batter, then put the remaining batter on top of the cheesecake layer and swirl together.
Bake for 20-30 minutes, or until toothpick inserted in the center comes out clean.