Lowen Cakes

Key Ingredients You’ll Need

• Semi-sweet chocolate: For that deep, rich chocolate flavor.
• Butter: Adds richness and helps create that fudgy brownie texture.
• Granulated and brown sugar: A combo for perfect sweetness and moisture.
• Cream cheese: Full-fat for the creamiest cheesecake layer.
• Vanilla extract: Essential for both brownie and cheesecake components.
• Eggs: For structure and richness.
• All-purpose flour, cocoa powder, and salt: The backbone of the brownie base.

Tips for Perfect Brownie Cheesecake Swirl Bars

Use softened cream cheese: This helps your cheesecake swirl come out smooth and creamy without lumps.

Don’t overbake: The bars should have a slight jiggle in the center when you remove them from the oven. They’ll set up as they cool.

Swirl gently: Use a skewer or knife to make figure-eight motions. Over-swirling can muddy the layers.

Chill before slicing: For clean, sharp cuts, cool completely and chill the bars for at least 1 hour before slicing.

FAQ

Can I use dark chocolate instead of semi-sweet?
Absolutely! Just expect a slightly deeper, more intense chocolate flavor.

How do I know when the bars are done?
The edges will look set and the center should jiggle slightly. A toothpick inserted into the brownie part should come out with moist crumbs but no wet batter.

Can I freeze these bars?
Yes! Once cooled and sliced, wrap individually and freeze for up to 2 months. Thaw at room temperature.

🧊 Storage Tips

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze sliced bars individually wrapped for up to 2 months. Thaw at room temperature.

Ingredients

For the Brownie Layer

• 115g (½ cup) unsalted butter
• 170g (6 oz) semi-sweet chocolate, chopped
• 150g (¾ cup) granulated sugar
• 50g (¼ cup) light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 65g (½ cup) all-purpose flour
• 2 tbsp cocoa powder
• ¼ tsp salt

Cheesecake Swirl

• 225g (8 oz) cream cheese, softened
• 50g (¼ cup) granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Directions

1. Make Brownie Batter
   • Preheat oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) pan with parchment paper.
   • Melt butter and chocolate together until smooth. Stir in both sugars.
   • Once butter and chocolate are cool, Whisk in the eggs, one at a time, then add vanilla.
   • Sift and fold in flour, cocoa powder, and salt until just combined.
   • Pour most of the brownie batter into the pan, reserving about ¼ cup for the top.
2. Make Cheesecake Batter
   • Beat the cream cheese until smooth, then mix in sugar, egg, and vanilla until creamy.
   • Dollop cheesecake mixture over brownie batter, then spoon reserved brownie batter in blobs on top.
3. Mix the Batters
   • Swirl with a skewer or knife, making figure-eight patterns.
4. Bake
   • Bake for 35–40 minutes, until edges are set and the center slightly jiggles.
5. Cool completely, then chill for 1 hour before slicing for clean bars.

Notes

For an extra glossy top, stir 1 tbsp hot water into the brownie batter before swirling.

Swap in your favorite flavors: raspberry jam, caramel drizzle, or a spoonful of peanut butter for a fun twist!

These Cheesecake Brownies taste INCREDIBLE the next day!

P.S. You can double the recipe for a thicker bar!