Brownie Cheesecake Bars Recipe. A delicious brownie base, topped with a creamy 2-ingredient cheesecake frosting. Learn how to make this easy and tasty dessert!
Active time: 20mins | Cook time: 15mins | Yield: 9 – 12
Ingredients:
Brownie Base:
- 6oz (170g) Semi-Sweet Chocolate, finely chopped
- 1/3 cup (75g) Unsalted Butter at room temperature
- 2 Large Eggs at room temperature
- 1/4 cup (50g) Brown or White Sugar
- 1 tsp Vanilla Extract
- 1/2 cup (60g) Plain Flour
- 2 Tbsp (14g) Unsweetened Cocoa Powder
- 1/4 tsp Salt
Cheesecake Frosting:
- 8oz (226g) Cream Cheese, softened
- 8oz (226g) White Chocolate, finely chopped
Chocolate Drizzle:
- 1oz (28g) Semi-Sweet or Milk Chocolate, finely chopped
- 1 or 2 tsp Milk at room temperature
Video:
Directions:
Brownie Base:
- Line an 8in (20cm) square pan with parchment paper, leaving a 1-inch overhang for easy lifting. Set aside.
- In a large bowl, place the chopped chocolate and butter. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let it cool at room temperature for about 5 to 10 minutes.
- Add the eggs, sugar, and vanilla. Whisk until well combined.
- Sift the flour, cocoa powder, and salt over the mixture. Whisk until just combined. Do not overmix the flour.
- Pour the batter into the prepared pan and smooth the top.
- Bake at 350°F (180°C) for about 15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely.
Cheesecake Frosting:
- In a medium bowl, place the white chocolate. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let it cool at room temperature for about 5 to 10 minutes.
- Add the softened cream cheese and stir until smooth.
- Spread the mixture evenly over the brownie base. Set aside.
Chocolate Drizzle:
- Place the chocolate in a small bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Add one teaspoon of milk and stir until well combined. If the mixture is too thick to drizzle, add more milk, 1/2 teaspoon at a time, until the right consistency.
- Drizzle the chocolate over the cheesecake filling and create swirls using a toothpick or skewer.
Refrigerate for 4 to 6 hours or until set. Unmold and cut into squares.
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Gluten-Free Chocolate Ganache Cake
No-Bake 3-Ingredient Chocolate Tart
Super Chocolatey Fudge-Ganache Cake
2-Ingredient Chocolate Mousse (no eggs, no cream)
