Cheesecake Brownies

Nonstick cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar
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Preheat oven to 325 degrees.
Coat a 9-by-13-inch baking dish with cooking spray.
Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
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Sift flour, cocoa powder, baking soda, and salt into a large bowl.
In another bowl, cream butter and granulated sugar with a mixer until smooth.
Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl.

Reduce speed to low; add flour mixture.
Increase speed to medium; beat until incorporated.
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Reserve 1 cup of dough; cover, and refrigerate.
Press remaining dough into bottom of prepared dish.
Refrigerate for 30 minutes.
Bake until base is set and edges are puffed, 22-25 minutes {don’t overbake or this brownie layer will be too hard and crumbly.}
Let cool in dish on a wire rack.
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Mix cream cheese, confectioners’ sugar, and remaining flour, egg and 1/2 teaspoon vanilla in a medium bowl.
Spread over cooled base; crumble reserved dough on top.
Bake until filling is set, 25 to 30 minutes.
Let cool in dish on wire rack, then lift out using overhang.
Cut into squares.
{Squares will keep, covered and refrigerated, for up to 3 days.}