This gloriously marbled combination of brownie and cheesecake is an inspired one. Insanely rich, moist, and dense, these bars are nothing short of heavenly. I like to serve them cold, straight from the refrigerator, but they sell too quickly for this at Magnolia Bakery. At home, if my family hasn’t eaten them in one sitting, I hide them in the back of the fridge and sneak little slivers every day.
MAKES one 9 × 13-inch pan; 12, 16, or 24 bars
INGREDIENTS
FOR THE BROWNIE LAYER
1¼ cups (225g/8oz) semisweet chocolate chips
¾ cup/1½ sticks (170g/6oz) unsalted butter, cut into ½-inch pieces
½ cup (68g/2.4oz) all-purpose flour
2 tablespoons (22g/3oz) unsweetened dark cocoa powder (22 to 24%), sifted
4 eggs
1¾ cups (350g/12.4oz) granulated sugar
4 teaspoons pure vanilla extract
½ teaspoon salt
FOR THE CREAM CHEESE LAYER
¾ cup (169g/5.9oz) full-fat cream cheese (preferably Philadelphia brand), at room temperature
¼ cup (50g/1.8oz) granulated sugar
¼ teaspoon salt
½ teaspoon pure vanilla extract
1 egg
1 teaspoon fresh lemon juice
2 tablespoons (30g/1oz) sour cream
- MAKE THE BROWNIE LAYER: Position an oven rack in the center of the oven and preheat the oven to 350°F. Grease a 9 × 13-inch pan with nonstick spray, then line it with parchment paper or foil, leaving overhang on the sides (see Lining the Pan).
- Place the chocolate and butter in a heatproof bowl and set over a saucepan of gently simmering water (do not let the bowl touch the water). Stir occasionally until the chocolate and butter are melted together but not hot. (Alternatively, microwave the butter and chocolate in 30-second increments, stirring well after each, until smooth but not hot.) Set aside. Cool to room temperature.
- In a small bowl, whisk together the flour and cocoa.
- In a stand mixer with the whisk, whisk the eggs and sugar together on medium speed until very thick, about 4 minutes. Add the chocolate-butter mixture to the bowl along with the vanilla and salt. Mix on medium speed until thoroughly combined. Scrape down the sides and bottom of the bowl. Remove the bowl from the mixer and fold in the flour-cocoa mixture. Set aside while you make the cream cheese layer.
- MAKE THE CREAM CHEESE LAYER: In a medium bowl, with a hand-held mixer, beat the cream cheese, sugar, salt, and vanilla on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg, mixing just until combined. Add the lemon juice and sour cream. Mix on medium speed for about 1 minute, until thoroughly mixed. Thoroughly scrape down the bowl again.
- Place the cream cheese batter in a piping bag and cut a hole in the tip. Use half the mixture to evenly pipe strips over the bottom of the pan.
- Pour in the brownie batter and use an offset spatula to evenly spread over the cream cheese layer.
- Evenly pipe the remaining cream cheese mixture in strips over the brownie layer.
Piping the cream cheese mixture in strips over the brownie layer.
- With a small paring knife, evenly pass from front to back through all the layers, creating a marbling effect.
Using a small paring knife to create a marbling effect.
- Bake for 30 to 35 minutes, or until a cake tester inserted into the center comes out with thick, moist crumbs.
The full marbled effect.
- Let the bars cool completely in the pan on a cooling rack, then refrigerate until firm, 2 to 3 hours.
Let the bars cool completely in the pan, then refrigerate.
- Remove the brownies by lifting the sides of the parchment or foil. Cut them to your desired size (see here). If not serving immediately, keep refrigerated. These are great served cold or at room temperature.