thepioneerwoman4.0
Cheesecake Brownies
Two desserts in one delicious bar, these cheesecake brownies are a bite of heaven. This recipe is great for holidays, potlucks, and every occasion in between.
👥 16 Servings⏱️ Prep & Cook: 4h 25m⏳ Prep: 30 min👤 Hannah Klinger📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
- ●whisk
- ●bowl
- ●spatula
- ●knife
📝 Preparation Steps
1
Preheat the oven to 325°F. Grease a 13-by-9-inch baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches on the long sides. Grease the parchment with cooking spray.
2
In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Remove the saucepan from the heat. Whisk in the cocoa powder until smooth. Stir in the brown sugar and 1 1/2 cup of the granulated sugar.
3
Whisking constantly, add 5 of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in 3 teaspoons of the vanilla. Add the flour and 1/2 teaspoon of the salt and whisk until completely smooth; the mixture will be very thick. Set aside 2/3 cup of the brownie batter in a small bowl. Spoon the remaining batter into the lined pan, using a spatula to spread it in an even layer. Place the pan in the freezer for ⏱️ 10 minutes.
large eggs, at room temperature, divided6
4
In a large bowl using an electric mixer, beat the cream cheese, remaining 1/2 cup of granulated sugar, pinch of salt, and remaining 1 1/2 teaspoons of vanilla at medium speed until fully incorporated and creamy, ⏱️ 30 seconds to ⏱️ 1 minute. Beat in the sour cream until well combined. Add the remaining egg and mix until fully combined.
5
Carefully pour the cheesecake mixture over the cold brownie layer; spread into a smooth layer. Add the milk to the reserved 2/3 cup brownie batter, stirring until well combined. Dollop the brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep to disturb the brownie layer.
6
Bake until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK), 50 to ⏱️ 55 minutes. Cool completely on a wire rack, about ⏱️ 3 hours. Cut into 16 bars.
Nutrition Facts
calories
477 Calories
fat Content
28 g
fiber Content
2 g
sugar Content
36 g
sodium Content
170 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
129 mg
carbohydrate Content
48 g
saturated Fat Content
16 g
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