Dessert is my favorite thing to eat. So, two desserts in one is especially my favorite thing to eat. Half fudgy brownie, half creamy cheesecake, these addictive brownies have it all, and then some.

The final amount of brownie batter can be spooned on and swirled, or (like me) piped out about 1″ apart into thick chocolatey ribbons and pulled through the perpendicular direction with a skewer to create the look in the photo above.

They are super rich so I like to cut them into 16 pieces, then cut each square into fourths, creating a parade of perfect mouth poppers. Honestly I probably end up eating more of them this way, but it doesn’t feel like it so that’s what counts.

Hazelnut Cream Cheese Brownies

6 Tbs butter, room temperature
4 oz bittersweet chocolate (70% is what I use), chopped
2/3 cup brown sugar
1 teaspoon vanilla extract
2 eggs, room temperature
1/2 cup flour
1/2 teaspoon salt
1/3 cup roasted hazelnuts, chopped (or other nut, all optional)
1/3 cup semi-sweet chocolate, chopped

1 8 oz package cream cheese, room temperature
1 egg, room temperature
1/4 cup sugar
1 teaspoon vanilla

Preheat oven to 325 and place the rack in the center of the oven. Line an 8×8 square baking pan with 2 pieces of parchment paper to cover all sides.

Place a glass bowl over a saucepan of simmering water and melt butter and chocolate. Remove from heat and stir in the sugar and vanilla with a wooden spoon until combined. One at a time, add the eggs, stirring with a wooden spoon after each addition. Stir in the flour and salt until batter is combined. Remove 1/2 cup of batter and set aside. Stir in nuts and chocolate, if using and pour into prepared dish.

Use a stand mixer with the paddle attachment to process the cream cheese until smooth. Add sugar, egg, and vanilla and mix just until smooth and combined. Don’t overmix. Pour on top of brownie layer. Spoon or pipe ribbons of reserved brownie batter over the top of cheesecake layer and use a large skewer to make minimal designs.

Bake for 25-30 minutes, until center is no longer jiggly and looks set. Cool on wire rack then refrigerate until cold, a few hours. Cut into squares, or squares of squares, using a sharp knife, wiping blade between cuts. Store refrigerated. Best served cold.