Ingredients
Method
- Preheat oven to 325°F (165°C). Line 9x13-inch pan with parchment paper and grease edges.
- Melt butter (or coconut oil substitute) in microwave. Whisk in cocoa powder and 1 cup sugar.
- Add 2 cups flour and 1 tsp baking powder to create brownie batter. Pour 1/2 inch of batter into pan and spread evenly.
- In a separate bowl, beat cream cheese, remaining 1 cup sugar, and 2 egg yolks until smooth. Fold in vanilla extract and reserved egg whites gently.
- Spoon cheesecake mixture over brownie layer in 1/4 inch thickness. Chill pan in refrigerator for 1 hour.
- Bake for 35-45 minutes until edges set but center jiggles slightly. Cool completely (3 hours) before cutting into squares.
Nutrition
Notes
Substitute 1/2 cup coconut oil for half the butter
Chill mixture pre-baking to prevent over-rising
Add crushed walnuts for texture
Use instant-read thermometer (155°F internal temperature) for optimal doneness
Avoid opening oven mid-bake to prevent sinking
Vegan option: substitute plant-based cream cheese, use flax eggs if preferred
Chill mixture pre-baking to prevent over-rising
Add crushed walnuts for texture
Use instant-read thermometer (155°F internal temperature) for optimal doneness
Avoid opening oven mid-bake to prevent sinking
Vegan option: substitute plant-based cream cheese, use flax eggs if preferred