1 ½ cups unsalted butter (345 g), 3 sticks, melted
3 ¼ cups sugar (650 g), divided
7 large eggs, divided
2 tablespoons vanilla extract, plus 1 teaspoon, divided
2 ¼ cups all-purpose flour (280 g)
2 cups cocoa powder (240 g)
1 teaspoon baking soda
1 ½ teaspoons baking powder
2 teaspoons salt
3 cups semisweet chocolate chips (525 g)
8 oz cream cheese (225 g), 1 package. softened
24 chocolate sandwich cookies
Nutrition Info
Calories 394
Fat 22g
Carbs 45g
Fiber 3g
Sugar 27g
Protein 7g
How to Make It
1. Step
Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.
2. Step
Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine.
3. Step
Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
4. Step
Use a spatula to fold in the chocolate chips.
5. Step
Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked.
6. Step
While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps.
7. Step
Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined.
8. Step
After 25 minutes, remove the brownies from the oven and use the bottom of a ¼-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies.
9. Step
Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie.
10. Step
Return to the oven for 15 more minutes, until the cheesecake filling is set.
