Embrace the sumptuous layers of our Swirled Chocolate-Cheesecake Brownie Bars, where the intense richness of bittersweet chocolate meets the creamy tang of cheesecake, peppered with the iconic crunch of Oreo cookies.
Ingredients:
Brownie Batter:
- 4 oz (113g) bittersweet chocolate (70% cocoa), coarsely chopped
- ⅓ cup (75g) unsalted butter
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp (5ml) pure vanilla extract
- ¼ tsp salt
- ⅓ cup (50g) all-purpose flour
Cheesecake Batter:
- 1 pkg (250g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 2 oz (56g) pure white chocolate, melted
- ¼ cup (60ml) sour cream
- 1 tsp (5ml) pure vanilla extract
- 1 large egg, room temperature
- 1 tbsp Oreo cookie crumbs, plus extra for topping
- 12 Oreos, broken into pieces
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, allowing for an overhang.
- For the brownie base, gently melt chocolate and butter together until seamlessly smooth. You can do this over a low heat or in the microwave at half power.
- Transfer the melted mixture to a bowl, blend in sugar and eggs until glossy, then mix in vanilla and salt. Gently fold in flour until just combined and spread into your pan, setting aside 3 tbsp of batter.
- For the cheesecake layer, whip the cream cheese until smooth, add sugar and vanilla, then the egg. Stir in the melted white chocolate and sour cream, fold in the Oreo crumbs and broken pieces.
- Layer this over the brownie batter, dot with the reserved batter, and artfully swirl. Sprinkle with extra Oreo crumbs.
- Bake for 27-32 minutes until the cheesecake is just set. Cool on a wire rack, then chill for at least 1 hour. Slice with a hot, dry knife for clean cuts.
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