Ingredients
Scale
- 1 cup (120 g) all‑purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- ½ cup semisweet chocolate chips
- ½ cup (115 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- 1 tsp lemon zest (optional, for brightness)
Instructions
- Heat the Oven & Prep Pan
- Preheat to 350°F (175°C). Line an 8×8″ baking pan with parchment, letting the sides overhang for easy removal.
- Whisk Dry Ingredients
- In a medium bowl, stir together flour, cocoa, baking powder, and salt. Set aside.
- Blend Brownie Base
- In a separate bowl, combine melted butter and granulated sugar until smooth. Beat in eggs and vanilla until well incorporated. Gradually fold in the dry mix, then stir in the chocolate chips.
- Make Cheesecake Layer
- In another bowl, whip together cream cheese, powdered sugar, and lemon zest (if using) until creamy and lump‑free.
- Layer & Swirl
- Spread about two thirds of the chocolate batter evenly in the prepared pan. Drop teaspoonfuls of the cheesecake mixture across the surface and gently smooth into a thin layer. Dot the remaining brownie batter on top, then swirl with a knife or skewer to create a marbled pattern.
- Bake & Cool
- Bake for 20–25 minutes, until the edges just set but the center remains slightly soft. Remove from oven and cool completely in the pan on a wire rack.
- Cut Into Squares
- Lift the cooled block from the pan using the parchment handles. Transfer to a cutting board and slice into bite‑sized squares or rectangles.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
Nutrition
- Calories: 300kcal