You can never have too many brownie or cheesecake desserts. So, why not put them both together for another decadent dessert? I used the brownie recipe from my French Silk Brownies. Then, I topped the brownies with a cheesecake topping that has a collage of bright and springtime colors, perfect for Easter!

Prep Time 35 mins | Cook Time 30 mins | Chilling Time 4 hrs | Total Time 5 hrs 5 mins
Ingredients
Brownies
- 1½ cups (186g) all-purpose flour
- ⅓ cup (42g) Dutch-process cocoa
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400g) granulated sugar
- ¾ cup (1½ sticks, 170g) butter, room temperature
- 2 teaspoons vanilla
Cheesecake Layer
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 4 colors food coloring, or gel
Instructions
Brownies
- Preheat oven to 350°F. Prepare a 9×13-inch baking dish with non-stick spray, GOOP, or line it with parchment paper.
- In a large bowl, add flour, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
- In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until smooth.
- With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
- Pour brownies into the prepared baking dish and bake for 12-15 minutes, or until the brownings are just starting to set. (They will not be cooked through).
Cheesecake
- While brownies are baking, prepare the cheesecake layer. In the bowl of a stand mixer with a paddle attachment, beat cream cheese, sugar, and egg on medium-high speed until smooth.
- Pour batter equally into 4 bowls.
- To each bowl add 2-3 drops of food coloring, or enough to reach your desired color in each bowl.
- Sporadically spoon/dollop the different colors of cheesecake onto the warm brownies. You will have a collage of colors on top of the brownies.
- Bake again for 28-30 minutes, or until the cheesecake is set. When the cheesecake is done the edges will be slightly pulled in and golden brown and the center will still jiggle slightly.
- Allow the cheesecake to come to room temperature and then transfer it to the refrigerator to chill for 3-4 hours.
- Enjoy! Store the bars, covered, in the refrigerator for up to 5 days.

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