Cheesecake Brownie with Raspberry (or Blueberry) Swirl

• Brownie Layer
• 2 sticks (227 g) unsalted butter
• 8 oz (227 g) bittersweet chocolate, chopped
• 4 eggs
• 1 cup (200 g) white sugar
• 1 cup (200 g) brown sugar
• 1/2 tsp (2.5 g) salt
• 2 tsp (10 ml) vanilla
• 1 cup (125 g) flour, spooned into a cup measure and levelled
• Cheesecake Layer
• 3 bricks (24 oz / 680 g) cream cheese, at room temperature
• 1 cup (200 g) granulated sugar
• 1.5 tbsp (22.5 ml) vanilla
• Pinch of salt
• 3 eggs
• 1/2 cup (120 ml) jam of choice (raspberry or blueberry preferred)

Instructions

1. Brownie Layer

   1

   Preheat the oven to 350°F (175°C). Line a 9x13 inch (23x33 cm) metal baking dish with parchment paper, allowing the parchment to overhang so that it's easier to remove the brownies later.

2. 2

   Place butter into a microwave-safe bowl and microwave until melted and bubbly. Add chopped chocolate. Let it sit for a minute, then stir into a smooth ganache. The heat from the butter should melt the chocolate, but if it doesn't for any reason, microwave for another ten seconds or so until melted. Set aside.

3. 3

   Whisk the eggs in a large bowl gently to avoid introducing too much air (it's better to stir them with a whisk rather than whisk vigorously). Then add the sugars and continue stirring or whisking. Stir in the vanilla and salt. Pour in the chocolate mixture while whisking. Whisk until well combined. Sift the flour in with a sifter and whisk until the texture is homogeneous. Pour the batter into the prepared pan.

4. Cheesecake Layer

   4

   For the cheesecake layer: Beat the cream cheese until smooth on medium-high speed. I like starting with a paddle attachment and switching to a whisk attachment. Slowly pour in the sugar and beat until really fluffy and smooth. Your cream cheese must be at room temperature, and be sure not to rush the process to ensure it's smooth and to avoid lumps. Add the vanilla and salt. Be sure to scrape the sides of the bowl. Turn the mixer to low and add the eggs one at a time, incorporating each fully before adding the next. The mixer must be on low to avoid beating too much air into the mixture. Again, be sure to scrape up the sides and mix again. Pour gently over the brownie layer.

5. Assembly & Baking

   5

   Dollop jam all over the cheesecake layer and swirl it with a skewer. Bake in the preheated oven for 10 minutes, then reduce the temperature to 325°F (160°C) and bake for another 20–30 minutes. The total baking time should be about 30–43 minutes. The sides of the cheesecake will puff, you may observe some small cracks, and the centre should be set but still jiggly. (The skewer test inserted in the middle will not work, as this cheesecake bar should not have a dry centre.) When done, turn the oven off, open the oven door, pull the racks out, and let the cheesecake cool. This option will result in more gradual cooling and no cracks, but it may not be a safe option if you have kids running around. If so, just let it cool on racks.

6. 6

   Cool completely before slicing into bars.