Ever since i tried a cheesecake brownie ice cream, I've been wanting to make actual cheesecake brownies. These brownies, are really the best. They're super moist and they're best right out of the oven. Or you could always warm them up in the microwave too. These brownies are actually healthier, but you can't even taste it at all! I opted out of the instant espresso powder, but next time I would definitely use it because it would make the brownies thicker. And i would cut the cheesecake part in half. I was going for a cheesecake swirl, but it ended up being almost a 2 layer brownie. But that's okay, it almost made them more delicious.
For brownie layer:
5 tablespoons unsalted butter
1/4 cup semisweet chocolate chips
1 cup all purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/4 cups sugar
1 teaspoon instant espresso granules, dissolved in 1 table spoon water
1/2 teaspoon vanilla extract
For Cheesecake swirl:
1 (8 ounce) package fat free cream cheese, room temperature
1/2 cup sugar
1 large egg white, lightly beaten
Preheat oven to 350 degrees F. Coat a 9 x 13 inch baking dish with cooking spray.
For brownie layer, combine butter and chocolate chips in microwave safe bowl. Microwave until nearly melted. Stir.
Combine next 4 ingredients (through salt) in a bowl. In separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture and stir until smooth. Add to dry ingredients, stir and pour into prepared pan, and smooth into even layer.
For cheesecake swirl, beat cream cheese, sugar, and egg white with an electric mixer at medium-high speed. Drop by spoonfuls into brownie layer. Draw tip of knife into brownie layer to swirl.
Bake 30 minutes or until a toothpick comes out slightly damp. Cool in pan. Cut into squares.