This tasty Cheesecake Cocoa Brownie recipe combines delicious HERSHEY’S Cocoa with smooth and creamy cream cheese flavoured baking chips. Bake it this weekend!
Preheat oven to 350°F (180°C) and set rack to middle of oven. Grease 8-inch (20 cm) square baking pan with parchment paper, with parchment overhanging edges.
Whisk together flour, baking powder and salt in medium bowl.
Melt butter in medium saucepan set over medium heat. Remove from heat. Stir in cocoa powder until blended. Stir in granulated sugar and brown sugar until combined. Transfer to large bowl and let cool slightly.
Add 1 tsp (5 mL) instant espresso powder granules or instant coffee powder with the granulated sugar if desired.
Add eggs one at a time to cocoa mixture, beating well to incorporate after each addition. Stir in vanilla. Stir in flour mixture just until combined. Fold in cream cheese chips. Scrape batter into prepared baking pan; smooth top.
Bake for 20 to 25 minutes or until tester inserted in center comes out with just a few moist crumbs clinging to it. Let cool completely on wire rack.
Cut into bars or squares to serve.