Cheesecake Brownie Swirl Bars (Print Version)
# Ingredients:
→ Brownie Layer
01 -
125 g all-purpose flour
02 -
2.5 g fine sea salt
03 -
5 ml vanilla extract
04 -
3 large eggs
05 -
16 g unsweetened cocoa powder
06 -
350 g granulated sugar
07 -
170 g unsalted butter
08 -
115 g unsweetened baking chocolate, coarsely chopped
→ Cheesecake Layer
09 -
5 ml vanilla extract
10 -
100 g granulated sugar
11 -
2 large eggs, at room temperature
12 -
120 g sour cream, at room temperature
13 -
450 g cream cheese, softened
# Instructions:
01 -
Pop the cooled bars out of the pan and cut them into squares. Keep them cold for the best consistency. Stash leftovers in a container in the fridge for a few days or freeze each square wrapped up tight for months.
02 -
Once baked, pull the pan out and let everything cool all the way on the counter. Move to the fridge for several hours till it's nice and firm before slicing.
03 -
Slide the pan into your hot oven and let it bake for 50 to 55 minutes. You're looking for the top to puff up a little, set, and not look shiny. The edges will turn just a bit golden.
04 -
Gently pour the cheesecake mix over your brownie layer. Grab a knife or skewer and swirl them together for a marbled look, but don't get carried away or the swirls disappear.
05 -
With a mixer, beat cream cheese and sour cream together first 'til really smooth. Next, toss in eggs, vanilla, and sugar. Keep mixing until no lumps are left and it's all creamy.
06 -
Spoon the finished brownie batter into your lined pan, smoothing it out evenly with a spatula. Set it to the side for now.
07 -
Add cocoa and sugar into the melted chocolate mix. Mix in eggs one by one, then vanilla and salt. Fold the flour in gently till just combined, so you don't overmix.
08 -
Put butter and chopped chocolate in a microwave-friendly bowl. Heat it in bursts, stirring in between, until you get a smooth mix. Let it cool off for a bit.
09 -
Fire up your oven to 175°C. Line your square pan with foil, then hit it with a bit of nonstick spray for super-easy cleanup and corners that come out sharp.
# Notes:
01 -
It's best if your dairy and eggs are at room temp before you start mixing for an ultra-smooth cheesecake mix.