Fudgy Brownie Cheesecake Bars
Fudgy Brownie Cheesecake Bars
Ingredients
For the Brownie Layer
- 150 g dark chocolate
- 100 g butter
- 150 g caster sugar
- 70 g plain flour
- 20 g cocoa powder
- 2 eggs
For the Cheesecake Layer
- 250 g cream cheese
- 60 g icing sugar
- 1 teaspoon vanilla extract
- 1 egg
For the Chocolate Topping
- 100 g white chocolate
Instructions
- 1
Preheat your oven to 160°C. Line a baking tin with parchment paper, leaving an overhang on the sides to easily lift the bars later.
⏱️ 5 min•🌡️ 160
- 2
In a heatproof bowl, combine the 150g dark chocolate and 100g butter. Melt them together using a microwave in 30-second intervals, stirring in between, or over a double boiler, until smooth.
⏱️ 5 min
- 3
Add the 150g caster sugar to the melted chocolate and butter mixture, and mix well until fully incorporated.
⏱️ 2 min
- 4
Crack in the 2 eggs and mix thoroughly until the eggs are fully incorporated into the mixture.
⏱️ 2 min
- 5
Sift the 70g plain flour and 20g cocoa powder into the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min
- 6
Pour the brownie mixture into the prepared baking tin, spreading it evenly across the bottom. Bake the brownie layer in the preheated oven at 160°C for 15 minutes.
⏱️ 15 min•🌡️ 160
- 7
While the brownie layer is baking, prepare the cheesecake layer. In a separate bowl, combine the 250g cream cheese, 60g icing sugar, 1 teaspoon vanilla extract, and 1 egg. Mix with an electric mixer or whisk until the cheesecake mixture is smooth and lump-free.
⏱️ 5 min
- 8
Once the brownie layer has baked for 15 minutes, carefully remove the tin from the oven. Pour the cheesecake mixture evenly over the partially baked brownie layer.
⏱️ 1 min
- 9
Return the baking tin to the oven and bake at 160°C for an additional 20 minutes, or until the cheesecake layer is set but still has a slight wobble in the center.
⏱️ 20 min•🌡️ 160
- 10
Remove the bars from the oven and let them cool completely at room temperature. This will take at least 1 hour.
⏱️ 60 min
- 11
Once the cheesecake bars are completely cooled, melt the 100g white chocolate. You can do this in a microwave in short bursts, stirring frequently, or over a double boiler.
⏱️ 3 min
- 12
Pour the melted white chocolate over the cooled cheesecake layer, spreading it evenly across the top with a spatula or the back of a spoon.
⏱️ 2 min
- 13
Chill the bars in the refrigerator for at least 3 hours, or until the chocolate topping is completely set and the bars are firm. This step is crucial for clean cuts.
⏱️ 120 min
- 14
Once chilled, use the parchment paper overhang to lift the entire slab out of the tin. Place on a cutting board and cut into 4-6 decent-sized bars using a sharp knife, wiping the knife clean between cuts for a neat finish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Brownie Cheesecake Bars
For the Brownie Layer
- 150 g dark chocolate
- 100 g butter
- 150 g caster sugar
- 70 g plain flour
- 20 g cocoa powder
- 2 eggs
For the Cheesecake Layer
- 250 g cream cheese
- 60 g icing sugar
- 1 teaspoon vanilla extract
- 1 egg
For the Chocolate Topping
- 100 g white chocolate
Instructions
- 1
Preheat your oven to 160°C. Line a baking tin with parchment paper, leaving an overhang on the sides to easily lift the bars later.
⏱️ 5 min•🌡️ 160 - 2
In a heatproof bowl, combine the 150g dark chocolate and 100g butter. Melt them together using a microwave in 30-second intervals, stirring in between, or over a double boiler, until smooth.
⏱️ 5 min - 3
Add the 150g caster sugar to the melted chocolate and butter mixture, and mix well until fully incorporated.
⏱️ 2 min - 4
Crack in the 2 eggs and mix thoroughly until the eggs are fully incorporated into the mixture.
⏱️ 2 min - 5
Sift the 70g plain flour and 20g cocoa powder into the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min - 6
Pour the brownie mixture into the prepared baking tin, spreading it evenly across the bottom. Bake the brownie layer in the preheated oven at 160°C for 15 minutes.
⏱️ 15 min•🌡️ 160 - 7
While the brownie layer is baking, prepare the cheesecake layer. In a separate bowl, combine the 250g cream cheese, 60g icing sugar, 1 teaspoon vanilla extract, and 1 egg. Mix with an electric mixer or whisk until the cheesecake mixture is smooth and lump-free.
⏱️ 5 min - 8
Once the brownie layer has baked for 15 minutes, carefully remove the tin from the oven. Pour the cheesecake mixture evenly over the partially baked brownie layer.
⏱️ 1 min - 9
Return the baking tin to the oven and bake at 160°C for an additional 20 minutes, or until the cheesecake layer is set but still has a slight wobble in the center.
⏱️ 20 min•🌡️ 160 - 10
Remove the bars from the oven and let them cool completely at room temperature. This will take at least 1 hour.
⏱️ 60 min - 11
Once the cheesecake bars are completely cooled, melt the 100g white chocolate. You can do this in a microwave in short bursts, stirring frequently, or over a double boiler.
⏱️ 3 min - 12
Pour the melted white chocolate over the cooled cheesecake layer, spreading it evenly across the top with a spatula or the back of a spoon.
⏱️ 2 min - 13
Chill the bars in the refrigerator for at least 3 hours, or until the chocolate topping is completely set and the bars are firm. This step is crucial for clean cuts.
⏱️ 120 min - 14
Once chilled, use the parchment paper overhang to lift the entire slab out of the tin. Place on a cutting board and cut into 4-6 decent-sized bars using a sharp knife, wiping the knife clean between cuts for a neat finish.
⏱️ 2 min