Don’t worry, the extra eggs still keep this fudgy brownie rich and decadent.
Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang on 2 sides.
Lightly coat with cooking spray.
Photo: Brittany Conerly
Melt butter in a large saucepan over medium-low heat.
Remove from heat and stir in cocoa, 1 teaspoon vanilla and 1/2 teaspoon salt.
Let cool, stirring occasionally, for 10 minutes.
Whisk in 3 eggs, 1 at a time; stir until the batter is glossy and smooth.
Transfer 1/3 cup batter to a small bowl and set aside.
Gently fold 3/4 cup flour into the batter in the pot.
Beat cream cheese with an electric mixer in a large bowl until smooth.
Add the remaining egg and beat again until smooth.
Dollop the 1/3 cup reserved brownie batter onto the cream cheese layer.
Using a toothpick or sharp knife, swirl the dolloped brownie batter into the cheesecake layer.
Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Let cool completely, about an hour, before cutting and serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
