Enjoy them for a snack with coffee or tea, bring to a picnic or serve as dessert over the holidays. These cheesecake brownies will please young and old alike.These cheesecake brownies will keep in the fridge for a few days. If frozen, they will stay good for a month or two.
In a large bowl that can go into the microwave, dump the butter and dark chocolate morsels.
Pop into the microwave on HIGH for 20 seconds, stir, heat again on HIGH for another 10 to 20 seconds (depending on the wattage of your microwave) and stir until smooth.
Stir in the sugar until blended.
Add the eggs.
Whisk until fully incorporated.
Add the flour and whisk until smooth.
Make the cheesecake topping
Whisk the cream cheese until light and fluffy.
Add the egg and whisk until completely incorporated.
Stir in the sugar until smooth.
Assemble the cheesecake brownies
Reserve a cup of the brownie mixture.
Divide the remaining mixture into two equal portions.
Spread one portion on each pan.
Divide the cheesecake mixture into two equal portions and spread one portion on top of the brownie mixture in each pan.
Take the reserved brownie mixture and drop by teaspoonful on top of the cheesecake mixture in both pans.
Take a wooden skewer and drag across the surface of the mixtures in each pan, going from left to right then from top to bottom in a zigzag motion.
Bake the cheesecake brownies at 350F for 40 to 50 minutes or until the top is dry, and the center is no longer jiggly.
Cool in the pans for about 15 minutes.
Transfer to a cutting board and slice into squares.