Cherry Cheesecake Brownie Bars - Recipe from Scratch

      Yields 9 to 12 bars

      Brownie: 5 ounces (141 grams) dark chocolate, chopped; 2.5 ounces (70 grams) milk chocolate, chopped; 3/4 cup (170 grams) unsalted butter, cubed; 3/4 cup (150 grams) granulated sugar; 3/4 cup (165 grams) firmly packed dark brown sugar; 1 1/3 cups (167 grams) all-purpose flour; 3 tablespoons (15 grams) Dutch process cocoa powder; 1 1/2 teaspoons (4.5 grams) kosher salt; 3/4 teaspoon (3 grams) espresso powder; 3 large eggs (150 grams), lightly beaten; 1 1/2 teaspoons (6 grams) vanilla extract.

      Cheesecake: 2 1/4 cups cream cheese (506 grams), cubed and softened; 2/3 cup (133 grams) granulated sugar; 1 large egg (50 grams), at room temperature; 1 large egg white (30 grams), at room temperature; 1 teaspoon (4 grams) vanilla extract; 1/4 teaspoon (1 gram) almond extract; 1 1/4 cups (175 grams) halved pitted fresh cherries, patted dry.

      Garnish: shaved chocolate.

      Position the oven rack in the lower third of the oven. Preheat the oven to 325°F (170°C). Line a 9-inch square baking pan with foil, allowing the excess to overhang the edges of the pan. Spray the foil with cooking spray.

      For the brownie: In the top of a double boiler, melt the chopped chocolate and butter over simmering water, stirring occasionally until smooth. Remove from heat and whisk in the granulated sugar and brown sugar. Allow it to cool slightly. In a separate medium bowl, whisk together the flour, cocoa, salt, and espresso powder. Incorporate the eggs and vanilla into the chocolate mixture until well mixed. Gently fold in the flour mixture until just combined. Spread the batter into the prepared pan. Bake until the top is dry, about 20 to 25 minutes.

      Meanwhile, for the cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 to 2 minutes, making sure to scrape the bottom and sides of the bowl. Add the granulated sugar and continue beating until well incorporated, another 1 to 2 minutes, occasionally scraping the paddle and the bowl. Add the egg and egg white one at a time, mixing well after each addition. Blend in the extracts.

      Spread the cheesecake mixture over the brownie layer and top with cherries. Bake until the edges are set, the top appears dry, the center is nearly set, and a thermometer inserted into the center reads 194°F (90°C), approximately 45 to 55 minutes, covering loosely with foil to prevent excessive browning if needed. Let cool completely in the pan on a wire rack. Refrigerate in the pan overnight, covering loosely with foil only once it has cooled to prevent condensation.

      Using the overhanging foil as handles, lift the dessert out of the pan and cut into bars. Garnish with shaved chocolate if desired. Store in an airtight container in the refrigerator for up to 3 days.

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