Chocolate Chip Cheesecake Brownie Bars

Prep Time: 20 mins | Cook Time: 35 mins | Course: Dessert | Serves: 9

Decadent black and white brownie cheesecake bars topped with chocolate chips. The rich dark chocolate brownies are balanced with the tangy delicious cheesecake. I love the white contrast against the dark chocolate; to get the bright white look, the recipe includes only one whole egg, and only half a teaspoon of vanilla. Inspired by Sweetly Serendipity…unfortunately, her blog is no longer online.

Brownie Base:

4 oz unsweetened chocolate

½ cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

⅔ cup flour

Cheesecake Topping:

12 oz cream cheese, softened

½ cup sugar

1 egg

2 egg whites

½ teaspoon vanilla

½ lemon, juiced

½ cup dark chocolate chips

Preheat the oven to 350*. Butter or spray oil a 8” square baking dish and sprinkle the sides and butter with sugar. Set to one side.

 In a large pyrex measurer or other microwave-safe bowl, microwave the chocolate and butter for 1-2 minutes, until melted. Add sugar and stir in well. Add 1 egg at a time and stir it in. Stir in vanilla, then flour until the batter just comes together. Spread evenly into the prepared pan.

In a stand mixer, beat cream cheese and sugar until combined. Add the egg and egg whites, vanilla, and lemon juice. Beat until the mixture comes together and most of the cream cheese clumps are mixed in. spread ⅔ of the batter over the brownie base. Using a knife, bring some of the brownie mix intermittently up into the cheesecake. Spoon the remaining cheesecake on top and smooth. Top with the chocolate chips. Bake for 35 minutes, the outside edges will be puffed a little bit, the middle may look a little wobbly, and this is fine. Allow to come to room temperature, then chill in the fridge.