Description
Fudgy, rich chocolate brownie bites topped with a smooth, creamy cheesecake layer baked together into perfect little squares that deliver two classic desserts in every single bite. Great for parties, potlucks, and make-ahead entertaining.
Ingredients
For the Brownie Layer:
- 1 cup semisweet chocolate chips
- ½ cup (1 stick) unsalted butter
- 1¼ cups granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon salt
For the Cheesecake Layer:
- 8 oz cream cheese, full-fat, room temperature
- ⅓ cup + 2 tablespoons granulated sugar
- 1 egg, room temperature
- 1 tablespoon sour cream, room temperature
- 1 tablespoon heavy whipping cream, room temperature
Instructions
- Preheat oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper leaving overhang on both sides. Lightly grease and set aside.
- Make the brownie layer. Melt the chocolate chips and butter together in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring until completely smooth. Allow to cool slightly.
- Whisk the sugar into the melted chocolate mixture. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
- Fold in the flour, cocoa powder, and salt until just combined with no dry streaks remaining. Do not overmix.
- Pour the brownie batter into the prepared pan and spread into an even layer.
- Make the cheesecake layer. Beat the room temperature cream cheese and sugar together on medium speed for 2 minutes until completely smooth and fluffy. Add the egg, sour cream, and heavy cream and beat until just combined and silky.
- Drop spoonfuls of the cheesecake mixture evenly over the brownie batter. Use an offset spatula or the back of a spoon to spread it gently into an even layer covering the brownie batter completely.
- Bake for 32–36 minutes until the cheesecake layer is set with just a slight jiggle in the center and the edges are lightly golden.
- Cool completely in the pan at room temperature, then refrigerate for at least 2 hours before slicing into small squares.
Notes
- All dairy and egg ingredients must be at room temperature before starting — cold cream cheese will create lumps in the cheesecake layer that do not smooth out during baking.
- Cool completely at room temperature before refrigerating — moving a warm pan to the fridge can cause condensation that makes the cheesecake layer weep.
- Use a sharp knife wiped clean between each cut for the cleanest, most professional-looking bites.
- Prep Time: 20 mins
- Cook Time: 35 mins