Brownie Cheesecake Bars (Print-Friendly Version)

# What You'll Need:

→ Brownie Layer

01 - 124 g all-purpose flour
02 - 0.5 teaspoon salt
03 - 1 teaspoon vanilla extract
04 - 3 large eggs
05 - 10 g unsweetened cocoa powder
06 - 350 g granulated sugar
07 - 170 g unsalted butter
08 - 113 g unsweetened chocolate, chopped up

→ Cheesecake Layer

09 - 1 teaspoon vanilla extract
10 - 100 g granulated sugar
11 - 2 large eggs, let them come to room temp
12 - 123 g sour cream, softened first
13 - 452 g cream cheese, softened first

# Step-by-Step Directions:

01 - You can keep these in a covered container in your fridge for three days, or pop them in the freezer for up to three months.
02 - Let the bars cool off at room temp, then chill for 4 hours in your fridge before you cut them up. Eat them cold.
03 - Bake them for 50 to 55 minutes, until the top isn't shiny and the edges start to brown a bit. Let cool on the counter.
04 - Pour the cream cheese mix carefully over the brownie layer. Grab a butter knife or a skewer and give it a good swirl for that marbled look.
05 - Use a different bowl. Beat the cream cheese and sour cream together until really smooth. Add in sugar, vanilla, and eggs, and beat until it all blends together.
06 - Scoop the brownie mixture into your lined pan and smooth it out. Set it aside for now.
07 - Stir sugar and cocoa into the melted chocolate-butter. Use a spoon. Add eggs and vanilla, stir, then add salt. Mix in flour at the end, just until barely blended. Don't overdo it.
08 - Toss the chocolate and butter into a big, microwave-friendly bowl. Heat for 30 seconds at a time, stirring each time, until smooth and melted. Should take about 2 minutes.
09 - Turn your oven on—175°C. Line a 23-by-23-cm pan with foil, then hit it with some nonstick spray.

# Helpful Notes:

01 - Let your eggs, cream cheese, and sour cream sit out until they're at room temperature. This keeps your cheesecake part smooth, not lumpy.