Brownie Batter Cheesecake Bars

Prep 20 min
Total 5 hr 55 min
Servings 24

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This genius brownie-mix hack is a chocolate lover’s dream dessert: creamy chocolate cheesecake with a chocolatey crust and a topping of silky chocolate ganache.

Ingredients

2 boxe Betty Crocker™ chocolate chunk brownie mix
Water, vegetable oil and eggs called for on boxes for cakelike brownies

2 packages (250 g each) cream cheese, softened
1/2 cup sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla
2 eggs

1 1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
1/4 teaspoon fine sea salt, if desired

Steps

1

Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray.
2

Make brownie batter as directed on boxes for cakelike brownies. Measure out 1/2 cup batter; cover and refrigerate for later use. Spread remaining batter in bottom of pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 10 minutes.
3

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add reserved 1/2 cup batter, 2 tablespoons whipping cream and the vanilla; beat until smooth. Add 2 eggs; beat just until blended. Spread evenly over cooled crust.
4

Bake 26 to 30 minutes or until centre is set. Cool 30 minutes.
5

In medium microwavable bowl, microwave chocolate chips and 3/4 cup whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Spread mixture on top of cheesecake layer. Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt on top of chocolate layer before serving, if desired.

To make cutting your cheesecake easier, dip a sharp straight-edge knife in warm water, and dry it each time you slice.
Get creative with your topping! Sprinkle with chopped candy, or top with shaved chocolate for extra indulgence.