Brownie Cheesecake Bars

Remember those those red velvet cheesecake bars from heaven? Well I wanted to make them again but I was out of red dye. I think that is my beef with red velvet things; I’m not a fan of using so much dye just because. Any how, I got to thinking and decided that the recipe would be a great candidate for a bit of tweaking to make the red velvet layer a brownie layer and boy was I right. With a few changes Brownie Cheesecake Bars were born. I preferred these to the original because I love chocolate. If you are more of a red velvet lover then try the other recipe. Either way you can’t go wrong.

I’ve gotten some great feedback on these bars, and I know you’ll love them too. Let me know if you try them!

cheesecake bars, chocolate and cheesecake, brownie and cheese cake dessert

Brownie Cheese Cake Bars
Makes 24 bars

Brownie Layer:
3 1/4 cups flour
2 1/4 cups granulated sugar
1/2 cup dark cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
1/4 cup milk, plus 2 tablespoons (divided)
1 tablespoon vanilla extract

Cheesecake Layer:
2 8-ounce packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

Directions:
Preheat the oven to 350 degrees. Grease with butter or cooking spray a 13×18 jelly roll pan and set aside.

In a large bowl, or the bowl of your stand mixer, add the flour, sugar, cocoa powder, salt, and baking powder. Stir to combine. In a small bowl add the eggs, oil, 1/4 cup milk, and vanilla. Whisk the wet ingredient to combine. Make a well in the center of the dry ingredient and pour the wet ingredients into the center. Mix until well combine or with the cookie paddle attached, mix on medium-low speed until well combined. The batter will be very thick.

Remove about 3/4 of a cup of the batter and put it in a small bowl (or the bowl the wet ingredients just came out of) and set aside. Spread the rest of the batter in the bottom of the greased jelly roll pan.

To make the cheesecake layer combine the cream cheese and sugar in the bowl of your stand mixer and beat on medium speed until well combined and fluffy, about 3 minutes. Add the eggs and vanilla and beat another minute until well combined. Spread the cheesecake layer evenly on top of the red velvet layer in the pan.

Add the remaining 2 tablespoons of milk to the batter that you saved in the small bowl. Use a fork to whisk and combine it well. Drop the now thinned batter by small spoonfuls over the cheesecake layer and then use a toothpick to marble the cheesecake and thinned batter together. You just pull the toothpick across the top of the dessert with a bit of a swirling motion. Do this until it is marbled as much as you like.

Bake the bars for 28-30 minutes, rotating the pan half way through baking. Let the bars cool in the pan for 20 minutes before cutting. Store leftovers in an air-tight container in the fridge.

Notes: Dark cocoa powder, such as Hersey’s Special Dark, is amazingly chocolaty without being bitter. It’s a great thing to have on hand and I now use it in 90% of recipes that call for cocoa.
I threw some of these in the freezer with wax paper in between the layers and then pulled them out a week or so later. They were a bit stickier after they thawed but were still really good.

cheesecake bars, chocolate and cheesecake, brownie and cheese cake dessert

These bars are sturdy enough to be cut into shapes – perfect for spreading a little love.
cheesecake bars, chocolate and cheesecake, brownie and cheese cake dessert

Keep Calm and Chocolate On. Always a good phrase for Monday morning…


13 comments on “Brownie Cheesecake Bars

  1. Hmm… brownie and cheesecake? Say no more , I’ll take one! ;) Found your blog from the cards we drew facebook fanfare link…. Might have to add these to my To BAKE list! thanks for sharing!!

  2. So I immediately made the red velvet ones when you posted those. I remembered that I had made them before and that they were pretty good, but mostly cute. I thought I’d give them to my VTs. Well the VT appointments fell through and I’m so glad because that meant I needed to make another treat, and then you posted these. Perfect timing. And it turns out…these are to die for! SOOOO good! You are my favorite.

    And PS, at the VT appointment today, she mentioned how much she loved the gingerbread blondies I brought at Christmas–also one of your recipes. Keep up the good work fattening me up.

    1. Are you on a mobile device or a PC? I have no idea how to do it from a device, but if you are on a PC or laptop you should be able to hold your mouse over any picture and then a little “Pin It” picture will pop up in the corner then you can click on it and it works. I totally want to be pin-able, it’s great for me, so you let me know if it isn’t working because it is worth my time to fix and figure out for sure! I’m so glad you like them… we are making them for company on Sunday and I’m counting down the days!!!

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