Description
A decadent dessert combining fudgy brownie base with a silky cheesecake layer—rich, indulgent, and perfect for make-ahead entertaining.
Ingredients
1 cup melted butter (for brownie base)
1 ¼ cups granulated sugar (divided for both layers)
¾ cup unsweetened cocoa powder (for brownie base)
1 tsp baking powder (for brownie base)
1 ½ cups all-purpose flour (for brownie base)
3 large eggs (2 for brownie base, 1 for cheesecake layer)
8 oz cream cheese, softened (for cheesecake layer)
½ cup sour cream (optional, for cheesecake layer)
1 tsp vanilla extract (for cheesecake layer)
1 tsp salt (for both layers)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9-inch baking pan.
- Make brownie base: Mix melted butter, sugar, cocoa, and 2 eggs. Stir in flour, baking powder, and salt until smooth. Spread into pan.
- Bake brownie layer 20–25 minutes until a toothpick comes out with moist crumbs. Cool slightly.
- Make cheesecake layer: Beat cream cheese with remaining egg, sugar, vanilla, and sour cream (if using) until smooth.
- Pour cheesecake mixture over brownie base. Reduce oven to 325°F (160°C). Bake 35–40 minutes until set but slightly jiggly in center.
- Cool to room temperature. Chill at least 4 hours or overnight.
- Slice into bars and serve chilled.
Notes
- Swirl melted chocolate into cheesecake before baking for marbled effect.
- Skip sour cream for tangier cheesecake layer.
- Add espresso powder to brownie batter for mocha flavor.
- Top with chopped nuts or Oreos for crunch.
- Serve with caramel or berry drizzle for decadence.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12 of pan)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
