Swirl Brownie Bars (Printable Version)
Chewy brownies and bright cheesecake swirl together in tasty, gorgeous squares with cool marble patterns.
# What You'll Need:
→ Brownie Layer
01 -
1 cup all-purpose flour
02 -
1/2 teaspoon fine sea salt
03 -
1 teaspoon vanilla extract
04 -
3 large eggs
05 -
2 tablespoons unsweetened cocoa powder
06 -
1 3/4 cups granulated sugar
07 -
3/4 cup unsalted butter
08 -
4 oz unsweetened baking chocolate, roughly chopped
→ Cheesecake Layer
09 -
1 teaspoon vanilla extract
10 -
1/2 cup granulated sugar
11 -
2 large eggs, room temp
12 -
1/2 cup sour cream, room temp
13 -
16 oz cream cheese, nice and soft
# Step-by-Step Guide:
01 -
Stick these squares in a tight-lidded box and pop them in the fridge for up to three days, or wrap each separately and freeze for three months. Keep them cold for tastiest bites.
02 -
Take the pan out, let it rest at room temp until it's not warm anymore. After that, chill in the fridge for four hours at least, so they're nice and set before you cut them up.
03 -
Slide the pan into your hot oven and bake around 50–55 minutes. When the top's dull (not shiny) and barely puffed, and the edges go pale golden, you're good.
04 -
Pour that cheesecake blend over the brownie base. Grab a butter knife or a skewer and gently swirl the two together so you get cool marbles but don't go wild—keep some separation.
05 -
Beat up the softened cream cheese and sour cream in a different bowl. Use your stand or hand mixer, medium speed is plenty, until it's super smooth. Drop in the eggs, sugar, and vanilla, keep mixing till creamy and all blended.
06 -
Spread that brownie batter in your lined pan. Flatten it out with a spatula to cover everywhere, then put it aside while you whip up the next layer.
07 -
Mix in your granulated sugar and cocoa powder into the melted chocolate bowl. Add one egg at a time, stirring after each. Drop in vanilla and salt, mix again. Finally, fold in the flour gently—stop when it all just comes together.
08 -
Grab a big microwave-safe bowl and toss in the chopped baking chocolate and unsalted butter. Heat it up in 30-second bursts, stirring between each, until everything's melted and smooth. Let it cool for a bit.
09 -
Get the oven going at 350°F (about 175°C). Line a 9-inch square pan with foil, spray it lightly, and you'll have no trouble getting your bars out later.
# Additional Notes:
01 -
Let dairy and eggs sit out so they're not chilly before mixing—they blend easier and your cheesecake won't get lumpy.