Brownie Cheesecake Bars
Do you love brownies or cheesecakes?? I love both !!! Here’s an absolutely addictive recipe which is got the best of both worlds, Brownie Cheesecake Bars!! A combination of fudgy dark chocolate brownie with a swirl of baked cheesecake, these cake bars are rich, dark, creamy and fudgy. A perfect recipe when your craving chocolate or anything rich in flavor.
ABOUT THESE BROWNIE CHEESECAKE BARS
First of all, brownie batter baked with dollops of cheesecake batter swirled all around
Cake-like texture with a combination of cheesy and fudgy textures
Rich in taste and a favorite among all chocolate lovers
I can’t decide if I love brownies more or baked cheesecake, that’s where these brownie cheesecake bars step in. So, if you’re in a mood to double treat someone or maybe just yourself this one’s a definite Yes !! It’s got chocolate & cheese which can uplift your mood in every way. Their gooey, rich and decadent.
Just like a regular brownie, I have it super hot with chilled vanilla ice cream. If you’re already drooling, go get started with baking these Brownie Cheesecake Bars
LETS TALK INGREDIENTS
CREAM CHEESE
One part of the batter is of course cheesecake, so using the best quality cheese is a must. My personal favorite is the Philadelphia cream cheese. Make sure to bring the cheese to room temperature before you combine it with other ingredients.
CHOCOLATE
First of all, any brownie recipe calls in for extremely good quality chocolate. My personal favorite is the Callebaut Belgian Dark Chocolate. If you do not find it, use any dark chocolate that’s easily available
EGG REPLACEMENT
I’m not someone who would substitute eggs for this recipe, however, just in case some of you are curious to do so here’s what you can do
You can use egg replacement powder.
Measurement: 1 egg = 1/2 tablespoon egg replacement powder + 2 tablespoons of water
Mix the water and powder together and add to the batter just like you would add the eggs
COMBINING THE CHEESECAKE BATTER WITH THE BROWNIE BATTER
You do not want both the batters to mix together and form one. This would make it taste different and feel different. The right way to do this is by first pouring the brownie batter into a baking tin lined with parchment paper. Tap the dish. Using a spoon, pour dollops of the cheesecake batter all around over the brownie batter.
Make sure the dollops of cheesecake batter are at a distance from each other. Retap the tin 3 times. Using a toothpick create swirls all around. Do not overdo this, this is done to create swirls that would make the bars look prettier once baked. Once ready bake in a preheated oven
BROWNIE CHEESECAKE BARS RECIPE
Ingredients
For The Brownie Batter
250 grams salted butter, room temperature
300 grams castor sugar
1 teaspoon instant coffee powder
250 grams of pure dark chocolate, chopped or chips
4 eggs
120 grams all purpose flour
60 grams roasted hazelnuts, finely chopped
For The Cheesecake Batter
170 grams cream cheese, room temperature
25 grams castor sugar
1 egg
20 grams cooking cream
20 grams all purpose flour
Method
For the brownie batter:
On a double boiler, put the butter, dark chocolate and coffee powder to melt, mix well while doing so. Once completely melted, switch off the gas and set aside to come to room temperature
Whisk the sugar and eggs into the chocolate mixture. Add the flour and chopped hazelnuts. Combine all the ingredients making sure there are no lumps. Set aside.
For the cheesecake batter:
In a bowl beat the cream cheese for 30 seconds. Put the sugar and continue beating. Add the cream & egg, beat well. Add the flour and mix well making sure there are no lumps. Set aside
Final step
Line an 8-inch square baking pan with parchment paper. Pour the brownie batter into it and tap. Add dollops of cheesecake batter all around over the brownie batter. Using a toothpick, create swirls all around.
Bake this in a preheated oven at 180 degrees C for 30-40 mins. The cake should be slightly wobbly in the center but the toothpick should come out clean or just with a few crumbs. Once cooled cut the cake into squares and serve.
Recipe Card
Ingredients
For The Brownie Batter
- 250 grams salted butter, room temperature
- 300 grams castor sugar
- 1 tsp instant coffee powder
- 250 grams pure dark chocolate, chopped or chips
- 4 eggs
- 120 grams all purpose flour
- 60 grams roasted hazelnuts, finely chopped
For The Cheesecake Batter
- 170 grams cream cheese, room temperature
- 25 grams castor sugar
- 1 egg
- 20 grams cooking cream
- 20 grams all purpose flour
Instructions
For the brownie batter:
- On a double boiler, put the butter, dark chocolate and coffee powder to melt, mix well while doing so. Once completely melted, switch off the gas and set aside to come to room temperature
- Whisk the sugar and eggs into the chocolate mixture. Add the flour and chopped hazelnuts. Combine all the ingredients making sure there are no lumps. Set aside
For the cheesecake batter:
- In a bowl beat the cream cheese for 30 seconds. Put the sugar and continue beating. Add the cream & egg, beat well. Add the flour and mix well making sure there are no lumps. Set aside
Final step
- Line an 8-inch square baking pan with parchment paper. Pour the brownie batter into it and tap. Add dollops of cheesecake batter all around over the brownie batter. Using a toothpick, create swirls all around
- Bake this in a preheated oven at 180 degrees C for 30-40 mins. The cake should be slightly wobbly in the center but the toothpick should come out clean or just with a few crumbs. Once cooled cut the cake into squares and serve
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Besides our Brownie Cheesecake Bars, here are some of our Top recipes on the blog,
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These are so good, they’re sinful! Perfectly chewy and gooey and decadent.
Oh yes !! They are…
How Gorgeous are these cheesecake bars. My lil one would love these. I will try this soon.
Do give it a shot !!
These are so delectably gorgeous. I could pop in a few in my mouth right away. Really wonderful recipe. Thanks for sharing.
So glad you found this interesting