To most people, that is pretty much THE match made in heaven. Me, not so much. Don’t get me wrong, the combination can be life altering but I just don’t think I’ve found THE recipe yet.
I don’t know if it was user error (read: my fault) or what but my cheesecake portion was ruuuuuunny (prior to baking) and it yielded quite a soft cheesecake layer, so soft that it didn’t hold up the chocolate chips scattered on top (they instead, sunk down on top of the brownie layer). The brownie portion had this odd spongey texture. Again, could be totally my fault, but something was just too off and I can’t quite put my finger on it. BUT that didn’t stop my co-workers from nom-ing on them all day long.
I reduced the sugar in the brownies (2 cups, really?) to 1-1/2 cups since I used semi-sweet chocolate instead. I ALMOST reduced the amount of eggs in the cheesecake (6 eggs, REALLY?!) but decided not to mess with it. Baked for an hour (my oven is hotter than it reads) but the rest I followed to a ‘T’
I guess I’ll just keep searching for that recipe that blows my socks off. Feel free to leave me links or recipes for your tried and true cheesecake brownies.