Cosmic Brownie Cheesecake Bars

Ingredients

• 1/2 cup (113g) unsalted butter, melted (for the brownie layer)
• 3/4 cup (150g) granulated sugar (for the brownie layer)
• 1/4 cup (50g) brown sugar, packed (for the brownie layer)
• 2 eggs, room temp (for the brownie layer)
• 1 tsp vanilla extract (for the brownie layer)
• 1/2 cup (45g) unsweetened cocoa powder (for the brownie layer)
• 1/2 tsp salt (for the brownie layer)
• 1/2 cup (63g) all-purpose flour, spooned & leveled or weighed (don't pack it in) (for the brownie layer)
• 12 oz (340g) cream cheese, softened (block-style, not spreadable) (for the cheesecake layer)
• 1/3 cup (67g) granulated sugar (for the cheesecake layer)
• 2 tbsp (30g) sour cream, room temp (for the cheesecake layer)
• 1 tsp vanilla extract (for the cheesecake layer)
• 1 tbsp cocoa powder (for the cheesecake layer)
• 3oz (85g) semisweet chocolate, melted & slightly cooled (for the cheesecake layer)
• 1 egg, room temp (for the cheesecake layer)
• 6 oz (170g) semi-sweet chocolate (for the ganache)
• 85 ml (~1/3 cup) heavy cream (for the ganache)
• 1 tbsp (15g) unsalted butter, room temp (for the ganache)
• + rainbow candy chips for topping (for the ganache)

Instructions

1. Preheat oven to 325°F and line an 8x8 pan with parchment.
2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla, then whisk vigorously for 1-2 minutes.
4. Stir in cocoa powder and salt until fully combined.
5. Gently fold in the flour until just combined (don't over mix).
6. Spread batter into the prepared pan.
7. Par-bake for ~15 minutes. The edges should start to look set but the middle should still be underdone.
8. To make the cheesecake, beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, melted chocolate, and cocoa powder.
9. Add the egg and mix on low speed or by hand until just combined.
10. Spread this filling over the brownie.
11. Continue baking for another 30-40 minutes until the cheesecake edges are set and the center has a slight jiggle.
12. Cool for at least 30 minutes at room temp, then chill for ~2 hours.
13. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
14. Stir in the butter until melted and glossy.
15. Let it cool slightly.
16. Spread on top of the chilled cheesecake brownies.
17. Top with rainbow candy chips.
18. Chill again for the top to firm up.