Brownie Bottom Chocolate Chip Cheesecake Bars

Rich brownie flavours on the bottom and a creamy sour cream cheesecake on the top. Two very decadent desserts coming together in one bar!

I don’t know about you, but give me a brownie and I’ll take it…also give me some cheesecake and I’ll take that too. So when the two them become merged into one delicious dessert, just keep it coming! The recipe for the brownie base was adapted from Tessa’s recipe which is super decadent, dense and rich with chocolate flavours. Tessa is an amazing baker whom I absolutely love by the way. The cheesecake part is a sour cream cheesecake. To me, this is one of the creamiest homemade cheesecakes I have ever made, and this recipe for the brownie bottom is sturdy enough to hold up that luscious cheesecake.

The best thing that I love about this recipe is that it looks like you have slaved for hours and hours in the kitchen, when you really haven’t at all! The brownie base is made in one bowl, the cheesecake is made in the blender and you bake it as is in the oven- NO WATERBATH needed! As Ina Garten says: “ How easy is that?”

Ingredients

For the Brownie Base:

1/2 cup butter

1 cup sugar

1 cup cocoa powder

1/2 cup flour

1 egg

1/4 cup vanilla greek yoghurt

1/2 tsp vanilla

For the Cheesecake :

2 8-ounce packages of cream cheese, at room temperature.

1/2 cup sourcream, at room temperature.

2 eggs, at room temperature.

1/2 cup evaporated milk

1/2 cup sugar

1 tablespoon vanilla

1/2 cup mini chocolate chips

Method:

Line a 9 x 9 Square pan with foil or parchment paper, butter or oil the foil, and preheat your oven to 350 degF. Take a look at my tip for lining your pan with foil below:

Turn your pan over

Place the foil over the bottom.

Turn over the pan and fit the foil inside.

Make the Brownie- Melt the butter and sugar together and stir until dissolved. This can be done on the stove or in the microwave. Allow the mixture to cool. Once cooled, add the eggs and whisk until fully combined. Add the remaining ingredients and mix until combined. Pour batter into the prepared pan (batter will be thick), smooth to form an even layer and bake for 15 minutes.

Batter will be thick.

Spread evenly through the pan.

Meanwhile, prepare the cheesecake: Add all the ingredients, except the chocolate chips to your blender and blend until fully combined. You can also do this with your hand or stand mixer if you prefer. Pour the batter onto the pre-baked brownie, and sprinkle with the mini chocolate chips. Bake at 325 deg F, for 45 minutes or until a toothpick comes out clean when inserted in the center.