Brownie Bottom Cheesecake Squares
This Brownie Bottom Cheesecake Squares recipe is a luscious blend of fudgy brownies and creamy cheesecake—perfect for any dessert lover!
Servings: 9 servings
Ingredients
Brownie Bottom
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
Cheesecake Layer
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your 8x8 inch pan or line it with parchment paper for easy removal.
Make the Brownie Base
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, eggs, and vanilla extract. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the brownies tender.
Prepare the Cheesecake Layer
- Using an electric mixer or a whisk, beat the softened cream cheese until smooth.
- Add the powdered sugar, vanilla extract, and egg. Mix until the filling is creamy and lump-free, scraping down the sides as needed.
Assemble the Layers
- Pour the brownie batter into the prepared pan and spread it out evenly.
- Gently spoon or dollop the cheesecake mixture over the brownie layer.
- Using a knife or skewer, swirl the cheesecake into the brownie batter for a marbled effect, or leave it as a distinct layer for a sharp contrast.
Bake
- Bake in the preheated oven for 35-40 minutes, or until the cheesecake layer is set and the brownie edges pull away slightly from the pan.
- Insert a toothpick in the brownie portion; it should come out with a few moist crumbs but not wet batter.
Cool and Serve
- Allow the squares to cool completely in the pan on a cooling rack.
- Chill in the refrigerator for at least an hour before slicing into squares.
Equipment
- 8x8-inch baking pan
- Mixing Bowls
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Cooling Rack
- Toothpick or cake tester
Notes
- For a marbled look, swirl the cheesecake layer gently into the brownie batter before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Customize with seasonal toppings like fresh berries, nuts, or spices for added flavor and variety.