1- Making cheesecake brownies is straightforward and fun, even if you’re new to baking. Start by preheating your oven to 350°F and greasing a 9-inch square baking pan, then line it with parchment paper for easy removal later. This step sets the stage for a smooth baking process and helps the brownies come out cleanly.

2- Next, in a microwave-safe bowl, combine the unsalted butter and 1 cup of the semisweet chocolate chips, heating in 20-second intervals until fully melted. Whisk in the cocoa powder right away to bloom the flavors, then add the granulated sugar, brown sugar, eggs, egg yolk, brewed coffee, and vanilla extract, mixing until everything blends smoothly.

3- Stir in the all-purpose flour and salt just until combined, then reserve 1/2 cup of the batter. Fold the remaining chocolate chips into the rest of the batter and spread it evenly into your prepared pan. Bake this base for 20 minutes if you want fudgy brownies or 30 minutes for a cakier version.

4- While that’s baking, thin the reserved batter with hot water until it reaches a pourable consistency. For the topping, beat the cream cheese, granulated sugar, and a pinch of salt until smooth, then add the eggs one at a time followed by the vanilla extract.

5- Pour this cheesecake mixture over the baked brownie base, dollop the reserved batter on top, and swirl it with a skewer or knife for that marbled look. Bake for 10 minutes at 350°F, then lower the heat to 325°F and continue baking for 20 to 25 minutes until the top puffs up and the center wobbles a bit. Let it cool completely and chill for 1 hour before slicing into squares.