1/2tsp.salt(I use Diamond Kosher, so I use 1 tsp.)
2eggs
1tsp.baking powder
1/2cupall-purpose flour
1/2cupmini chocolate chips
flaky sea saltfor topping
for the cheesecake mix:
4ouncesroom temperature cream cheese
1/4cupsour cream
1egg yolk
1/4cupsugar
1/4tsp.pure vanilla extract
Instructions
Preheat oven to 350 F. Line an 8x8 baking pan with foil, then lightly spray the foil with baking spray. Set aside.
In a medium saucepan, melt the butter over very low heat. Whisk in the cocoa and espresso powder, then remove from heat.
Stir in sugar, 1/4 cup at a time, until fully blended. Check that the batter has cooled to at least room temperature, then whisk in eggs one at a time.
Stir in salt and vanilla until completely blended.
Add flour and baking powder, and mix until fully combined. Stir in chocolate chips, and set aside.
In a large bowl, combine cream cheese, sour cream, egg yolk, sugar, and vanilla until completely smooth and blended.
Pour half of the brownie mixture into the pan with greased foil. Spread it to coat the entire bottom surface of the pan. Pour in half of the cheesecake mixture, and use a knife to gently blend the cheesecake into the brownie batter.
Repeat with remaining brownie batter, followed by remaining cheesecake mixture. Use the knife again to blend the cheesecake into the brownie batter, creating a swirled pattern on the top of the batter.
Bake at 350 F for 40-45 minutes, or until the center is no longer "jiggly" when gently shaken. Remove from the oven, top with flaky sea salt, and allow to cool in the pan for 10 minutes.
Transfer the brownies to a rack, and allow to cool for another 5 minutes. Cut into sixteen squares, and serve warm!
Notes
Brownies will keep in an airtight container for about 3-4 days at room temperature. Alternatively, wrap the brownies in foil and store at room temperature for the same timeframe. The foil or container prevent the brownies from drying out!