Cheesecake Swirl Bars (Print Version)
Thick chocolate brownies mixed up with cheesecake for bars that everyone grabs seconds of.
# 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, roughly chopped
→ Cheesecake Layer
09 -
5 ml vanilla extract
10 -
100 g granulated sugar
11 -
2 large eggs, at room temp
12 -
120 g sour cream, at room temp
13 -
450 g cream cheese, at room temp
# Steps:
01 -
Crank the oven to 175°C. Grab some foil to line a 23 x 23 cm pan, then spray it lightly so clean-up is easy and the brownies pop out smooth.
02 -
Chuck the chopped chocolate and butter in a big, microwaveable bowl. Zap it in 30-second bursts, giving it a stir each time, until it’s all melted together and silky. Let it sit for a minute or two so it cools off a bit.
03 -
Toss in the sugar and cocoa powder with your melted chocolate blend. Crack in the eggs, one after another, stirring well so it’s smooth every time. Pour in your vanilla and sprinkle in salt. Last, fold in the flour gently—just mix until it comes together, don’t go overboard.
04 -
Spoon the brownie batter into the lined pan. Smooth out the top so it’s even, then keep it on standby for the next step.
05 -
In a fresh bowl, beat the cream cheese and sour cream together using your stand or hand mixer. You want it totally smooth. Add eggs, sugar, and vanilla, then blend until it’s all creamy and lump-free.
06 -
Pour the creamy layer over the brownie base. Grab a butter knife or skewer and swirl the two together so you get pretty marbled patterns. Don’t mix it too much—just a few swoops will do.
07 -
Pop the pan in your hot oven for 50–55 minutes. You want it set on top and barely puffy, with the very edges just a little golden. It shouldn’t look shiny anymore.
08 -
Take it out and let it sit until it’s room temp all the way through. Then move it to the fridge for at least 4 hours. Give it time so it sets up firm before you cut it.
09 -
Cut it into bars—serve them cold because the texture’s just right that way. Keep leftovers in a sealed container in the fridge for up to 3 days, or wrap them up and freeze for 3 months max.
# Notes:
01 -
Bring all your dairy ingredients and eggs to room temperature before mixing. This helps the creamy layer mix up totally smooth, with no lumps.