Flatware Vivience Cut Gold 20 Pc Set 
Serving Tools Set Matte 
Preheat the oven to 325 degrees F. Line a 9” square springform or brownie pan with a large sheet of parchment or foil, allowing the liner to extend over the edge of the pan. This allows you to grasp the ends to facilitate easy removal from the pan. It’s a great way to bake all brownies—not just those topped with cheesecake.
Melt the chocolate in a double boiler or microwave until just melted. Set aside. In your mixer or by hand mix the butter and sugar until creamy, about 1 Minute. Add the eggs, vanilla and salt. Slowly mix in the chocolate. Last, gently stir in the flour. Spread the batter in the prepared pan. Refrigerate.
Mix the cream cheese, sugar and butter by hand or in an electric mixer until smooth. Add the eggs, milk, vanilla and flour and mix just until combined. Do not over mix as this will incorporate a lot of air into your cake.
Pour the cheesecake batter over the brownie layer. Drizzle the liquid marble chocolate evenly over the cheesecake. Using the tip of a knife, swirl chocolate randomly throughout the cheesecake. Holding the sides of the pan, tap pan firmly on the counter top to eliminate air bubbles.
Bake 35 to 40 Minutes or until cheesecake layer is just set. Cool completely and chill 2-3 hours. Remove the cake from the pan by pulling at the ends of overhanging parchment before cutting into squares. Store airtight in the refrigerator
These cheesecake brownie bars are also delicious when you substitute a half cup of pureed raspberries for the liquid marble. You can even try adding chocolate or butterscotch chips to the batter. If you’ve got peanut butter lovers in your family, swirl in 4 tablespoons instead.
Ingredients
Directions
Preheat the oven to 325 degrees F. Line a 9” square springform or brownie pan with a large sheet of parchment or foil, allowing the liner to extend over the edge of the pan. This allows you to grasp the ends to facilitate easy removal from the pan. It’s a great way to bake all brownies—not just those topped with cheesecake.
Melt the chocolate in a double boiler or microwave until just melted. Set aside. In your mixer or by hand mix the butter and sugar until creamy, about 1 Minute. Add the eggs, vanilla and salt. Slowly mix in the chocolate. Last, gently stir in the flour. Spread the batter in the prepared pan. Refrigerate.
Mix the cream cheese, sugar and butter by hand or in an electric mixer until smooth. Add the eggs, milk, vanilla and flour and mix just until combined. Do not over mix as this will incorporate a lot of air into your cake.
Pour the cheesecake batter over the brownie layer. Drizzle the liquid marble chocolate evenly over the cheesecake. Using the tip of a knife, swirl chocolate randomly throughout the cheesecake. Holding the sides of the pan, tap pan firmly on the counter top to eliminate air bubbles.
Bake 35 to 40 Minutes or until cheesecake layer is just set. Cool completely and chill 2-3 hours. Remove the cake from the pan by pulling at the ends of overhanging parchment before cutting into squares. Store airtight in the refrigerator
These cheesecake brownie bars are also delicious when you substitute a half cup of pureed raspberries for the liquid marble. You can even try adding chocolate or butterscotch chips to the batter. If you’ve got peanut butter lovers in your family, swirl in 4 tablespoons instead.