Ingredients:

  • 115g unsalted butter, melted and hot
  • 200g granulated white sugar
  • 2 large eggs, room temperature
  • 10ml pure vanilla extract
  • 45g Dutch-processed cocoa powder
  • 65g all-purpose flour
  • 0.25 tsp fine sea salt
  • 1 tsp espresso powder
  • 225g full-fat cream cheese, softened to room temperature
  • 50g granulated sugar
  • 1 large egg
  • 5ml pure vanilla extract

Instructions:

  1. Preheat your oven to 325°F (160°C). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large heat-proof mixing bowl, whisk the hot melted butter and 200g of granulated sugar until combined. Immediately whisk in the cocoa powder to bloom the chocolate and release its intensity.
  3. Add 2 large eggs one at a time, whisking well after each addition. Stir in 10ml of vanilla extract. Gently fold in the flour, salt, and espresso powder until just combined; do not overmix.
  4. In a separate bowl, prepare the cheesecake layer by beating the softened cream cheese, 50g sugar, 1 egg, and 5ml vanilla extract with an electric hand mixer until silky and smooth.
  5. Spread the brownie batter into the prepared pan, reserving 2 tablespoons for swirling. Pour the cheesecake mixture over the brownie base. Drop small dollops of the reserved brownie batter on top and use a knife to create a marbled swirl.
  6. Bake for 35 minutes until the edges are set but the center remains slightly fudgy. Let cool to room temperature.
  7. Place the pan in the freezer for 30 minutes to flash-freeze. Once chilled, lift the slab out using the parchment overhang and use a 2-inch or 3-inch metal heart-shaped cookie cutter to cut out individual brownies.