Cheesecake Brownies

Preheat oven to 350 degrees F (180 degrees C). Line an 8 or 9-inch square pan with parchment paper.

In a larger bowl, melt Bittersweet Chocolate (1 3/4 cups) and Butter (1/2 cup) in the microwave in 30 seconds increments until is completely melted.

Whisk in the Granulated Sugar (3/4 cup) to cool it down it. Add the Vanilla Extract (1 tsp) and Farmhouse Eggs® Large Brown Eggs (2) and whisk until smooth. Add All-Purpose Flour (3/4 cup), Unsweetened Cocoa Powder (2 Tbsp), and Salt (1/4 tsp). Stir gently until combined.

Spread brownie batter in the prepared pan, remember to reserve 1/4 cup of brownie batter for the top.

For the cheesecake, in a medium-size bowl add Philadelphia Original Soft Cheese (1 pckg), Vanilla Extract (1/2 tsp), and Granulated Sugar (1/4 cup). Using a hand electric mixer beat until smooth. Add Farmhouse Eggs® Large Brown Egg (1) and keep mixing until smooth and free of lumps.

Pour the cheesecake mixture over the brownie batter and spread evenly. Dollop the brownie batter over the cheesecake. Use a knife to swirl the two batters together, it will be a little thick but just swirl!!

Bake for 33-35 minutes or until a toothpick inserted comes out clean.

Cool completely before cutting them. Enjoy!