Black CoCo Cheesecake Brownies

A rich choclate base with a creme cheese swirl on top!

Base

2⅓ cups (397 grams) 63% cacao extra-dark chocolate chips*

1 cup (227 grams) unsalted butter, cubed

1½ cups (300 grams) granulated sugar

1 cup (220 grams) firmly packed dark brown sugar

1½ cups (188 grams) all-purpose flour

¾ cup (64 grams) black cocoa powder

2 teaspoons (6 grams) kosher salt

5 large eggs (250 grams)

1 tablespoon (13 grams) vanilla extract

Cheesecake Layer (recipe follows)

Cheesecake

16 ounces (454 grams) cream cheese, softened

1 cup (200 grams) granulated sugar

1 tablespoon (8 grams) all-purpose flour

2 large eggs (100 grams)

1 tablespoon (13 grams) vanilla extract

1. Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.

2. In the top of a double boiler, combine chocolate chips and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Let chocolate mixture cool slightly. Add sugars, whisking until combined.

3. In a medium bowl, whisk together flour, black cocoa, and salt. Set aside.

4. In a small bowl, lightly whisk eggs. Add half of beaten eggs to chocolate mixture, whisking until combined. Add remaining beaten eggs, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined. Spread two-thirds of batter into prepared pan.

5. Spoon Cheesecake Layer on top of batter in pan, and smooth with an offset spatula. Dollop remaining batter on top of Cheesecake Layer. Using a wooden pick, swirl batter and Cheesecake Layer together.

6. Bake until edges are set and an instant-read thermometer inserted in Cheesecake Layer registers 175°F (79°C) to 180°F (82°C), 50 to 55 minutes, covering with foil after 20 minutes of baking. Let cool completely in pan on a wire rack. Cover and refrigerate for at least 4 hours or overnight. Using excess parchment as handles, remove from pan, trim edges, if desired, and cut into bars.