Equipment Needed
- 8×8 inch square baking pan
- Parchment paper
- Two medium mixing bowls
- Hand mixer or stand mixer
- Whisk and spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). Line your 8×8 pan with parchment paper, leaving an overhang on two sides—this is your lifeline for cleanly removing the entire slab of bars later. Now, let’s make the brownie base. In your first bowl, whisk together the flour, cocoa powder, baking powder, and salt. In your second bowl, whisk the melted butter and sugar until combined. Beat in the two room-temperature eggs and the teaspoon of vanilla until the mixture is smooth and slightly glossy. Gently fold the dry ingredients into the wet until just combined. The batter will be thick and fudgy. Spread it evenly into the bottom of your prepared pan. I use a small offset spatula or the back of a spoon to get it perfectly level. This is your delicious foundation.
Now, for the glorious cheesecake layer. In a clean bowl (I use my stand mixer), beat the softened cream cheese on medium speed until it’s completely smooth and creamy, about 1-2 minutes. Scrape down the sides. Add the 1/3 cup sugar and beat again until combined. Then, add the single room-temperature egg and the teaspoon of vanilla, beating on low just until everything is incorporated and smooth. Do not overbeat after adding the egg, as this can incorporate too much air and cause the cheesecake to crack. The mixture should be luxuriously smooth and pourable.(See the next page below to continue…)