Ingredients Jump to Instructions ↓

  1. Brownie Layer:

  2. 6 tbsp. butter

  3. 84 g unsweetened chocolate, chopped

  4. 1 cup sugar

  5. 2 large eggs

  6. 1 tsp. vanilla extract

  7. 1/2 cup all purpose flour

  8. 1/4 tsp. baking soda

  9. Cheesecake Layer:

  10. 224 g cream cheese, room temperature

  11. 2 tbsp. butter, softened

  12. 1 large egg

  13. 1/4 cup sugar

  14. 2 tbsp. all purpose flour

  15. 1/2 tsp. vanilla extract

Instructions Jump to Ingredients ↑

  1. For the Brownie Layer:

  2. Preheat the oven to 350 degrees. Line the inside of an 8 inch square baking pan with a double thickness of foil, letting the foil extend over the sides. Lightly grease the foil. Combine the butter and chocolate in a medium saucepan over low heat. Stir frequently until the chocolate is melted and smooth. Remove the pan from the heat and whisk in the sugar, eggs, vanilla, flour and baking soda. Spread the batter in the prepared pan and freeze 10 minutes.

  3. For the Cheesecake Layer:

  4. Beat together the butter and cream cheese in a medium bowl until smooth. Blend in the egg, sugar, flour and vanilla. Spread over the brownie layer. Bake the brownies about 30 to 35 minutes until the the top is dry and the edges are slightly puffed. Transfer the pan to a rack and cool the brownies completely. Remove the brownies from the pan using the foil as an aid. Cut the brownies into bars. Store refrigerated in an airtight container.


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