Introduction

Preheat oven to 350F (175C) and line a 9x9” (23x23cm) square baking pan with parchment paper. Set aside.

In a large, microwave-safe bowl, combine butter and chocolate and heat in 25-second intervals, stirring in between, until chocolate and butter are completely melted and mixture is smooth.

Add cocoa powder and sugars and stir until completely combined.

Stir in eggs, vanilla extract, and table salt. Whisk very well so the eggs are very well incorporated, I usually whisk vigorously by hand for 15-30 seconds.

Sprinkle flour over the surface of the brownie batter and stir until completely combined.

Measure out approximately ¼ cup of brownie batter and set aside. Pour remaining batter into prepared baking pan and transfer to 350F (175C) oven and bake for 15 minutes/until the surface of the brownies is just beginning to be set. Meanwhile, prepare your cheesecake layer.

Combine softened cream cheese and granulated sugar in a large bowl and use an electric mixer to beat together until smooth and creamy.

Stir in sour cream add eggs, one at a time, stirring until just combined after each addition (over-beating the eggs can result in a cracked and curdled cheesecake layer).

Stir in vanilla extract.

Once brownies have baked for 15 minutes, carefully remove from oven (do not turn off oven!) and carefully and evenly pour cheesecake layer over the surface (pour carefully and drizzle it slowly and evenly over the surface of the brownies rather than just piling it in the center, which could cause the underbaked brownies to have a crater in the center of the pan!).

If your reserved brownie batter has begun to become firm, vigorously stir it or heat in the microwave for 5-10 seconds until smooth and easy to stir. Dollop brownie batter evenly over the surface of the cheesecake and then dollop/drizzle dulce de leche over the surface as well.

Use a knife to gently swirl the brownie batter and dulce de leche over the cheesecake so you have pretty swirls and ripples.

Return to 350F (175C) oven and continue to bake for 25028 minutes or until cheesecake is set or center is only slightly jiggly. Edges may be beginning to turn a light golden brown and may be slightly puffed when finished baking.

Remove bars from oven and allow to cool to room temperature before covering and refrigerating for at least 3-4 hours before slicing and serving. Enjoy!

Introduction

Preheat your oven to 350F (175C) and line a 9x9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.

Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.

Immediately add cocoa powder and instant coffee (if using) and stir until combined.

Add sugars and stir well.

Add eggs and vanilla extract and stir very well.

Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.

Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer

Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).

Stir in sour cream.

Add eggs and vanilla extract and stir until combined.

Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.

Return to 350F (175C) oven and bake another 25-28 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.

Remove from oven and allow to cool at room temperature until no longer warm. Transfer to refrigerator and chill 3-4 hours before slicing and serving.

ALL-PURPOSE FLOUR

FINE SALT

MELTED BUTTER AND CHOCOLATE

GREASED SPRINGFORM PAN

CREAM CHEESE

SOUR CREAM

VANILLA EXTRACT

HOT WATER

TURN OFF OVEN AND LEAVE INSIDE FOR 30 MINUTES

2 tbsp unsweetened cocoa powder

1/4 tsp salt

150 gr unsalted butter, room temperature

1/2 cup brown sugar

250 gr semi sweet cooking chocolate, melted

immediately mix just until everything is well combined

50 gr granulated sugar

1/2 tsp vanilla extract

pour cheesecake mixture on brownie batter

Preheating an Oven to 350 Degrees and Then Line a Nine by Nine Baking Pan with Parchment Paper

Brownie Batter

Chocolate Chips

Make the Cheesecake Batter

Bake

Intro

Mashing the cream cheese

Dry ingredients

Finished Brownie Cheesecake