Ingredients

The following ingredients have 12 Servings
  • 12 Tablespoons unsalted butter (cut into 12 pieces (170g))
  • 4 oz semisweet or dark chocolate baking bar¹ (coarsely chopped (113g))
  • ½ cup natural unsweetened cocoa powder ((50g))
  • ½ teaspoon instant coffee (optional, see note)
  • 1 cup granulated sugar ((200g))
  • ½ cup light brown sugar, firmly packed ((100g))
  • 2 large eggs (room temperature preferred)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup all-purpose flour ((125g))
  • ¾ cup semisweet chocolate chips ((150g), optional)
  • 16 oz cream cheese (softened, use brick-style full-fat cream cheese only (453g))
  • ½ cup granulated sugar ((100g))
  • ¼ cup full-fat sour cream ((65g))
  • 2 large eggs (lightly beaten)
  • ½ teaspoon vanilla extract

Instruction

  • Preheat your oven to 350F (175C) and line a 9x9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.
  • Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
  • Immediately add cocoa powder and instant coffee (if using) and stir until combined.
  • Add sugars and stir well.
  • Add eggs and vanilla extract and stir very well.
  • Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
  • Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer: