Swirl Brownie Bars (Printable Version)
# What You'll Need:
→ Brownie Layer
01 -
1 cup all-purpose flour
02 -
1/2 teaspoon fine sea salt
03 -
1 teaspoon vanilla extract
04 -
3 large eggs
05 -
2 tablespoons unsweetened cocoa powder
06 -
1 3/4 cups granulated sugar
07 -
3/4 cup unsalted butter
08 -
4 oz unsweetened baking chocolate, broken up
→ Cheesecake Layer
09 -
1 teaspoon vanilla extract
10 -
1/2 cup granulated sugar
11 -
2 large eggs, at room temp
12 -
1/2 cup sour cream, at room temp
13 -
16 oz cream cheese, softened
# Steps to Follow:
01 -
Keep the bars in the fridge in a sealed container for up to 3 days. You can also freeze them, wrapped up, for a few months. For the best bite, enjoy them cold.
02 -
After baking, let everything cool off completely. Then stick the tray in the fridge for a good 4 hours so it firms up before you cut into squares.
03 -
Slide the pan into that hot oven and let it bake for about 50 to 55 minutes. The top should look set, not shiny, and just barely golden at the edges.
04 -
Pour your creamy cheesecake topping over the brownie batter. Take a butter knife and swirl them together a bit for a fun marbled look. Don’t overdo it or you’ll lose those cool layers.
05 -
Grab another bowl and beat that soft cream cheese with sour cream until it’s totally smooth. Add in eggs, sugar, and vanilla. Mix it all until you’ve got a creamy mix.
06 -
Scoop your brownie batter into the pan and spread it out flat with a spatula. Set that aside for a minute while you work on the cheesecake layer.
07 -
Stir in the sugar and cocoa to the warm chocolate mix. Add your eggs one by one, mixing between each. Next, toss in the vanilla and salt, then gently fold in the flour—just until it’s mixed. Don’t overmix.
08 -
Toss your chopped chocolate and butter in a big microwave-safe bowl. Microwave for 30 seconds at a time, stirring after each, until it’s nice and smooth. Let it cool for a bit.
09 -
Fire up your oven to 350°F (175°C). Line a 9 x 9 pan with foil, then give it a quick spray so nothing sticks and you get neat squares later.
# Additional Tips:
01 -
Let all your dairy and eggs get to room temperature first so your cheesecake layer turns out super smooth and you don’t get any lumps.