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)
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)
Large Eggs (2)
and whisk until smooth. Add
All-Purpose Flour (3/4 cup)
Unsweetened Cocoa Powder (2 Tbsp)
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
Cream Cheese (1 pckg)
Vanilla Extract (1/2 tsp)
Granulated Sugar (1/4 cup)
. Using a hand electric mixer beat until smooth. Add
Large 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!