Rich 'N' Creamy Brownie Bars
Submitted by lemonysnicket
Rich ‘n’ creamy brownie bars: fudgy pecan brownies topped with a cheesecake-style cream cheese layer. The best of both desserts, sliced into 48 potluck-ready bars.
YIELD
48 servingsPREP
15 minCOOK
45 minREADY
2 hrsThis is the bar-cookie equivalent of having your cake and eating it too: a dense, pecan-studded fudge brownie base topped with a thick cream cheese layer that bakes into something between cheesecake and frosting. One 13×9 pan yields 48 bars, which is why these show up at every bake sale from here to Cleveland.
The double-fudge brownie mix plus a packet of extra fudge is the move for maximum chocolate depth, doctoring a boxed mix rather than mixing from scratch.
Stirring the brownie batter about 50 strokes by hand (not with a mixer) is intentional. Overmixing develops the gluten and makes brownies cakey instead of fudgy. Spread the base flat in the pan before the cheesecake layer goes on top, or you’ll end up with uneven thickness.
The cream cheese mixture needs to be beaten smooth before the eggs go in, or you’ll get lumps in the top layer. Spread evenly, then bake the full 45 to 50 minutes until the top is golden and shiny.
Cool completely, then chill, and only then cut. Warm bars tear into a mess.
Pro Tips
- Line the pan with parchment with overhang on two sides so you can lift the whole slab out for clean cutting
- Use room-temperature cream cheese, cold cheese beats lumpy and won’t smooth out even with aggressive mixing
- Wipe the knife between each cut with a warm, damp towel for clean bar edges
- These bars actually taste better on day two, the flavors settle and the topping firms up
Variations
- Swap pecans for walnuts or toasted hazelnuts
- Drizzle melted chocolate over the top after chilling for a fancier finish
- Swirl a few tablespoons of raspberry jam into the cream cheese layer before baking
Ingredients
Directions
- Preheat oven to 350’F. Grease bottom of 13×9” pan 2. FOR BROWNIES, combine brownie mix, contents of fudge packet from Mix, 2 eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in pecans. Spread evenly in pan.
- FOR TOPPING, beat cream cheese in large bowl at medium speed with electric mixer until smooth. Beat in 2 eggs, confectioners’ sugar and vanilla extract until smooth. Spread evenly over brownie mixture. Bake at 350’F. for 45 to 50 minutes or until edges and top are golden brown and shiny. Cool completely. Refrigerate until well chilled. Cut into bars.
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