Brownie Bottom Cheesecake Bars
Indulge in the ultimate dessert mashup with these Brownie Bottom Cheesecake Bars! This recipe combines the rich, fudgy decadence of a classic brownie base with the creamy, tangy perfection of a cheesecake topping, creating a two-in-one treat that will wow any crowd. The gooey chocolate layer is crafted with melted semi-sweet chocolate chips and cocoa powder, while the velvety cheesecake layer is whipped to perfection with cream cheese, sour cream, and a touch of powdered sugar for sweetness. These bars are baked to perfection and chilled for easy slicing, making them an ideal make-ahead dessert for parties or special occasions. Whether you're a chocolate lover or a cheesecake fanatic, these bars offer the best of both worlds with every bite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoons salt
- 16 ounces cream cheese
- 0.5 cup powdered sugar
- 0.5 cup sour cream
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1 large egg
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan over low heat, melt the unsalted butter and semi-sweet chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar until combined. Add the eggs (2 large) and vanilla extract (2 teaspoons), whisking until smooth.
Sift together the all-purpose flour (0.75 cup), unsweetened cocoa powder (0.25 cup), and salt (0.5 teaspoon) in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined.
Spread the brownie batter evenly into the prepared baking pan. Bake for 20-22 minutes, or until the edges are set but the center is slightly underbaked. Remove from the oven and let cool while preparing the cheesecake layer.
In a large mixing bowl, beat the cream cheese (16 ounces) and powdered sugar (0.5 cup) together until smooth and creamy.
Add the sour cream (0.5 cup) and vanilla extract (1 teaspoon) to the cream cheese mixture and mix until well combined.
Beat in the egg (1 large), mixing until just incorporated. Avoid overmixing to prevent cracks in the cheesecake layer.
Pour the cheesecake batter over the cooled brownie base, spreading it evenly with a spatula.
Bake the bars at 325°F (165°C) for 23-25 minutes, or until the cheesecake layer is set and only slightly jiggly in the center.
Remove the pan from the oven and let the bars cool to room temperature. Then, refrigerate for at least 3 hours or overnight for best results.
Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.9 g | 445% | |
| Saturated Fat | 201.3 g | 1007% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 1355 mg | 452% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 564.3 g | 205% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 427.5 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 784 mg | 60% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
