Cheesecake Brownie Swirl Bars (Print Version)
# Ingredients:
→ Brownie Layer
01 -
4 oz unsweetened baking chocolate, coarsely chopped
02 -
3/4 cup unsalted butter
03 -
1 3/4 cups granulated sugar
04 -
2 tablespoons unsweetened cocoa powder
05 -
3 large eggs
06 -
1 teaspoon vanilla extract
07 -
1/2 teaspoon fine sea salt
08 -
1 cup all-purpose flour
→ Cheesecake Layer
09 -
16 oz cream cheese, softened
10 -
1/2 cup sour cream, at room temperature
11 -
2 large eggs, at room temperature
12 -
1/2 cup granulated sugar
13 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9 x 9 inch square baking pan with foil and lightly grease with nonstick spray to ensure easy release and clean edges.
02 -
Combine chopped unsweetened chocolate and unsalted butter in a large microwave-safe bowl. Heat in 30-second intervals, stirring after each, until melted and smooth. Set aside to cool slightly.
03 -
Stir granulated sugar and cocoa powder into the chocolate mixture. Add eggs one at a time, mixing well after each. Stir in vanilla and salt until incorporated. Fold in flour just until blended without overmixing.
04 -
Evenly spread the brownie batter into the prepared pan, smoothing the surface with a spatula. Set aside while preparing the cheesecake mixture.
05 -
In a separate mixing bowl, beat softened cream cheese with sour cream using a hand mixer or stand mixer on medium speed until smooth and lump-free. Add eggs, granulated sugar, and vanilla extract, blending until the mixture is creamy and fully combined.
06 -
Pour the cheesecake mixture over the brownie batter. Use a butter knife or skewer to gently swirl the two batters together, creating a marbled pattern. Avoid over-swirling for distinct layers.
07 -
Place pan in the preheated oven and bake for 50 to 55 minutes until the top is just set, lightly puffed, and no longer glossy. The edges should appear lightly golden.
08 -
Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours until fully chilled and set before slicing into squares.
09 -
Store bars in an airtight container in the refrigerator for up to 3 days, or wrap individually and freeze for up to 3 months. Serve chilled for best texture.
# Notes:
01 -
Allow all dairy ingredients and eggs to reach room temperature before mixing to ensure a smooth cheesecake layer without lumps.