Ingredients:

  • 3/4 cup unsalted butter, melted
  • 1.5 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 3/4 cup Dutch-processed cocoa powder
  • 3/4 cup all-purpose flour
  • 0.5 tsp sea salt
  • 0.5 cup dark chocolate chips (60% cacao)
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake layer)
  • 1 large egg, room temperature (for cheesecake layer)
  • 0.5 tsp vanilla extract (for cheesecake layer)

Instructions:

  1. Preheat oven to 325°F (165°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk melted butter and 1.5 cups granulated sugar vigorously for 2 minutes to create a crackly top.
  3. Add 3 eggs one at a time, whisking well after each addition. Stir in 2 tsp vanilla.
  4. Sift in cocoa powder, flour, and salt. Fold gently with a spatula until just combined. Fold in dark chocolate chips.
  5. In a separate bowl, beat softened cream cheese and 1/4 cup sugar at low speed until smooth. Add 1 egg and 0.5 tsp vanilla, mixing until just combined to avoid aeration.
  6. Spread most of the brownie batter into the pan. Dollop the cheesecake mixture on top, then swirl with a knife. Bake for 35 minutes.
  7. Chill the slab for at least four hours. Use a 3-inch heart-shaped cookie cutter to cut into shapes for clean, sharp edges.