White Chocolate Cheesecake Brownies

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• Step 1

  Make the Brownie Layer: Preheat the oven to 350° F (180° C.) Prepare a 9 x 13 inch (~33 x 23 cm) baking pan with parchment paper.

• Step 2

  Add the sugar and salt to a large mixing bowl and stir with a spoon. Melt the butter and add it with the liqueur into the sugar and stir until the mixture is well combined.

• Step 3

  Add the eggs one at a time, stirring until each one is fully incorporated. Add 1/2 cup flour, then the milk, then the remainder of the flour, stirring after each addition only until the mixture is just combined.

• Step 4

  Pour the brownie batter into the prepared baking pan and set aside. You can also reserve some of the batter to layer on top of the cheesecake.

• Step 5

  Make the Cheesecake Layer: Using a stand or hand mixer, whip the cream cheese until it is fluffy, 1-2 minutes on high. Melt the chocolate using either a double boiler or a microwave. If using a microwave with high wattage, cook only 10-15 seconds at a time, stirring in between, until the chocolate is just melted.

• Step 6

  After the chocolate has cooled a little, add it to the cream cheese and mix until it is fully combined and fluffy, 2-3 minutes. Add the eggs one at a time, mixing until each one is fully combined.

• Step 7

  Spoon the cheesecake batter over the brownie layer. Then, using a table knife, dip down through the batter and swirl upwards, like using a rowing oar. This should create a swirl pattern. Alternatively, you can layer reserved brownie batter on top of the cheesecake and then use a knife or toothpick to create swirls.

• Step 8

  Cover with pan with aluminum foil. Bake at 350° F (180° C) for 60-70 minutes, until a chopstick or toothpick inserted in the center comes out mostly clean.

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