Our cinnamon-kissed extra-chocolatey treats are even more irresistible topped with creamy rich cheesecake.
- 2 (8 oz.) pkgs. cream cheese, at room temp.
- 3/4 cup + 1 1/3 cups sugar
- 8 eggs
- 2 tsp vanilla extract
- 2 tbsp + 3/4 cup all-purpose flour
- 1/4 c unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp + 1/8 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 c butter
- 4 oz semisweet chocolate, chopped
Heat oven to 350°F. Line 13"x9" baking pan with enough foil to overhang sides by 2"; grease foil. On medium speed, beat cream cheese and 3/4 cup sugar until smooth, 2–3 min. On low, beat in 3 eggs, one at a time, then 1 tsp. vanilla and 2 tbsp. flour; reserve.
Mix remaining 3/4 cup flour with cocoa, baking powder, 1/2 tsp. cinnamon, and salt; reserve. In pot, melt butter and chocolate over low heat, stirring, until melted and smooth; remove from heat. Stir in remaining 1 1/3 cups sugar, 5 eggs, and 1 tsp. vanilla until blended. Stir in reserved flour mixture until just combined. Spread in pan.
Bake 18–20 min. until edges are set but brownie is still wet in center. Spread cream cheese mixture over top. Bake 28–30 min. until toothpick inserted into center comes out clean. Cool on rack. Cover; refrigerate 4 hrs. Sprinkle with remaining 1/8 tsp. cinnamon.