Cheesecake brownie bars

Chewy,  fudgy brownies swirled with creamy cheesecake in these hard to resist cheesecake brownie bars! Have a glass of milk near by to wash down all their richness.

My husband organized a surprise birthday weekend for me. From breakfast in bed, flowers and freshly brewed coffee I thought I woke up in the wrong house this morning. Was I dreaming?  A girl can get easily accustomed to this treatment!

Now I have like 40 minutes to get ready for out trip into town (but I can’t leave without sharing the recipe for these decadent cheesecake brownies with you). More surprises to come! Oh boy! oh boy! I love surprises. I hope the day will end with a big piece of chocolate cheesecake or at least a couple of pieces of these cheesecake brownie bars. You know how much I love chocolate and cheesecake together!

Can I tell you a little secret? I will be sharing a lot of chocolate and cheesecake in the next couple of days! It’s a birthday decadence around here!

These cheesecake brownie bars combine two favorite desserts into one irresistible treat.

First we have rich, fudgy, chewy brownies.

The richness of the brownies is given by the amount of wet ingredients compared with the dry one. Melted chocolate, butter, eggs have a higher ratio than the cup of flour used in this recipe. Add more flour and you’ll end up with a cake-like brownie.

The brownie itself is a keeper but if you want to take it up a notch, you must make the cheesecake layer as well.

For the cheesecake swirl you’ll need cream cheese, sugar, eggs and vanilla extract.

To make these cheesecake brownie bars you have to start with the cheesecake layer. Why? Glad you asked!

Since the brownie part is made with melted chocolate it takes only a few minutes for the batter to thicken making it a little harder to combine it with the cheesecake. If you make the brownie batter last, it will be pourable and so much easier to work with.

To make the swirls, pour half or more of the brownie batter into the prepared pan. Over the brownie layer, drop spoonfuls of cheesecake filling and finish the bars with a drizzle of the remaining brownie batter.

The recipe yields quite a few bars since it’s made in a 13X9″  baking pan making these bars a definite crowd-pleaser.

If you’re still craving chocolate after trying these cheesecake brownie bars, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!

How to participate in the Chocolate Party

1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).

If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.

3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®

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Cheesecake brownie bars recipe

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Yields 20 bars

Chewy, fudgy brownies swirled with creamy cheesecake in these hard to resist cheesecake brownie bars! Have a glass of milk near by to wash down all their richness.

20 minPrep Time

40 minCook Time

2 hrTotal Time

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Ingredients

Cheesecake layer
• 1/4 cup butter
• 3/4 cup cream cheese
• 1/3 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
• 2 Safest Choice™ Pasteurized Eggs
• 1 teaspoon vanilla extract
Brownie layer
• 8 oz semisweet chocolate (chips or chunks)
• 6 tablespoons butter, diced
• 4 Safest Choice™ Pasteurized Eggs
• 1 1/2 cups Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups Gold Medal Flour® all-purpose flour
• 1 teaspoon baking powder
• pinch of salt

Instructions

1. Heat the oven to 350F. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
2. In a mixing bowl add butter, cream cheese and sugar. With the paddle attachment on, beat on low speed until creamy.
3. Stir in the 2 eggs and vanilla extract and beat until just combined.
4. Set the cheesecake filling aside while making the brownie batter.
5. To make the brownie batter, start by melting the chocolate with the butter in a heatproof bowl. ( You can microwave for 60 to 90 seconds or place on top of a pot with simmering water and stir until melted)
6. In a clean mixing bow, beat on medium high speed the 4 eggs with the sugar until thickened and pale in color, about 5-7 minutes. Stir in the vanilla extract.
7. With the mixer on low speed, stir the melted chocolate into the egg mixture and stir to combine.
8. Gently, fold in the flour, baking powder and salt. Stir to combine.
9. Pour half or more of the brownie batter into the prepared pan.
10. Drop spoonfuls of cheesecake filling over the layer of brownie batter in the pan.
11. Drizzle the remaining brownie batter over the cheesecake layer.
12. Optional, with a butter knife, you can make some swirls (I didn't)
13. Bake the cheesecake brownie in the hot oven for 40 minutes or until just set.
14. Remove the pan from the oven and let cool completely on a wire rack. before cutting into bars.
15. Serve and enjoy!

Notes

recipe adapted from Chocolate and coffee cookbook (page 228)

7.6.8

550

https://atreatsaffair.com/cheesecake-brownie-bars-recipe/

Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.