Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.1 cup unsalted butter, melted, 2 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.1 cup all-purpose flour, 1 cup unsweetened Dutch-process cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips.1 cup chocolate chips (semi-sweet or milk chocolate)
- Pour the brownie batter into the prepared baking pan and spread it evenly to form the crust. Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Remove from the oven and let cool slightly while you prepare the cheesecake layer.
- While the brownie crust is cooling, in a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.3 (8-ounce blocks cream cheese, softened to room temperature
- Gradually add the granulated sugar and continue beating until well combined and no lumps remain.¾ cup granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined.2 large eggs, 1 teaspoon vanilla extract, ½ cup sour cream
- Gently fold in the strawberry puree. If you desire a more vibrant pink color, add 1-2 drops of red food coloring and fold until evenly distributed.½ cup strawberry puree (from fresh or frozen strawberries, blended until smooth), 1-2 drops red food coloring for a more vibrant pink hue
- Pour the cheesecake mixture evenly over the partially baked brownie crust.
- Carefully return the pan to the oven. Bake for another 20-25 minutes, or until the edges are set and the center is mostly set but still slightly jiggly.
- Turn off the oven, crack the oven door open slightly, and let the bars cool in the oven for about 1 hour. This helps prevent cracking.
- Remove the pan from the oven and let it cool completely on a wire rack.
- Once completely cooled, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm.
- If making the strawberry topping, gently toss the sliced strawberries with sugar and lemon juice in a small bowl. Let sit for about 10-15 minutes to macerate.1 cup fresh strawberries, sliced or quartered, 1-2 tablespoons granulated sugar, 1-2 teaspoons lemon juice
- Use the parchment paper overhang to lift the entire block of bars from the pan.
- Cut into squares using a sharp knife that has been dipped in hot water and dried between cuts for clean edges.
- Top with fresh strawberries, if desired, before serving.1 cup fresh strawberries, sliced or quartered
Notes
For longer storage, cut the chilled bars into individual portions. Wrap each bar tightly in plastic wrap, then in aluminum foil, or place them in a single layer in a freezer-safe container or zip-top bag. They can be frozen for up to 2-3 months.
While these bars are best served chilled, if you prefer a slightly softened texture, you can gently reheat them. Place a single bar on a microwave-safe plate and microwave on 50% power for 10-15 seconds, just until slightly softened. Be very careful not to overheat, as this can cause the cheesecake to become oily or melt too much.
Thawing frozen bars: Transfer frozen bars to the refrigerator and thaw overnight. For a quicker thaw, you can let them sit at room temperature for about 30-60 minutes, or microwave individual portions as described above.