Cheesecake Brownies - Fresh Bean Bakery

Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan with parchment paper.
Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can use a hand mixer). Beat the cream cheese and sugar together for 2 minutes, until the mixture is smooth and fluffy.
Add in the egg, heavy cream, and vanilla. Beat the mixture on low speed *just until* the batter is cohesive. Set the mixture aside and make the brownies.

In a medium sized microwave safe bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
Whisk in the cocoa powder.
In another small bowl, vigorously whisk together the eggs and sugar until the mixture is pale & fluffy.
Add the egg mixture into the chocolate mixture, and mix until combined.
Add in the flour and salt. use a rubber spatula to lightly fold the flour into the ingredients just until no flour streaks remain.
Pour the brownie batter into your prepared baking pan, reserving ~2 tbsp. of batter for swirling on top.
Pour the cheesecake batter on top of the brownie batter, smoothing it out into an even layer. Top the cheesecake with little dollops of the remaining brownie batter, then use a knife to gently swirl the brownie batter into the cheesecake.
Bake the brownies for 35-40 minutes, until they are set on the edges and only slightly wobble in the center.
Allow the brownies to fully come to room temperature, then slice, serve, and enjoy!

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Square Pan | Oven Thermometer