Cheesecake Brownies


Brownie layer
1 pkg Namaste Organic Dark Chocolate Brownie Mix
1-3/4 cups gluten free semi-sweet chocolate chips, divided
2 eggs
1/2 cup melted butter or oil
1/2 cup hot water
Cheesecake Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/4 teaspoon vanilla extract


  1. Brownie layer: Preheat oven to 350° F. Line 8x8 or 9x9 pan with parchment paper leaving an overhang on both sides..
  2. Place the butter and 1-1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth. Let the chocolate mixture cool for 5 minutes. Add in Brownie Mix with electric mixer. Add eggs and hot water. Mix well.
  3. Reserve 1/4 of of the brownie batter in a separate bowl. Fold the remaining chocolate chips into the larger amount of the brownie batter.
  4. Spread the larger amount of batter evenly into the prepared pan.
  5. Cheesecake layer: Place the cream cheese and sugar in a bowl. Beat with a mixer for 2-3 minutes or until smooth and creamy. Add the egg and vanilla extract, then beat until smooth.
  6. Pour the cheesecake mixture over the brownie batter in the pan.
  7. Add 1 tablespoon of very hot water to the reserved brownie batter. Stir until smooth.
  8. Dollop the brownie batter over the cheesecake. Use a skewer or knife to swirl the two batters together. Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean or with just a few crumbs attached.
  9. Cool brownies completely. Use the parchment paper edges to lift out. Cut into squares and serve.