Brownie Cheesecake Bars (Print-Friendly Version)
Swirls of soft cheesecake mix with chocolatey brownies, so each square is super rich and creamy.
# Ingredients List:
→ 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
# Detailed Cooking Steps:
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 Hints:
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.