Chunky Cheesecake Brownies

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. (5 minutes)

Recipe View 10 mins In a mixing bowl, combine the softened cream cheese, 1/4 cup granulated sugar, and 1 egg. Beat until smooth and creamy. Stir in 1/2 cup of the semi-sweet chocolate chips. Set aside. (10 minutes)

Recipe View 2 mins Create a double boiler: Fill a saucepan with about an inch of water and bring to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl doesn't touch the water. (2 minutes)

Recipe View 5 mins In the heatproof bowl, combine the butter and the remaining 1/2 cup of semi-sweet chocolate chips. Stir frequently until melted and smooth. Remove from heat. (5 minutes)

Recipe View 3 mins Stir in the remaining 1/2 cup granulated sugar and 2 eggs into the melted chocolate mixture. (3 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. Be careful not to overmix. (5 minutes)

Recipe View 3 mins Pour half of the chocolate batter into the prepared baking pan. Spread the cream cheese mixture evenly over the chocolate layer. (3 minutes)

Recipe View 2 mins Dollop the remaining chocolate batter over the cream cheese layer (it doesn't need to completely cover the cream cheese layer). Use a knife or skewer to swirl the top chocolate layer into the cream cheese layer, creating a marbled effect. (2 minutes)

Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until the top is crinkled and the edges pull away from the sides of the pan. (30 minutes)

Recipe View 1 hrs Let the brownies cool completely in the pan before cutting into 12-16 squares. For best results, chill in the refrigerator for at least 30 minutes before serving. Store in the refrigerator or freezer. (60 minutes)