1-Start by preheating your oven to 350°F (175°C) and lining a 13×9-inch pan with foil, making sure the foil extends up the sides for easy removal. Grease the foil to prevent sticking. Melt the butter in a microwave-safe bowl, then stir in the sugar, baking cocoa, and vanilla extract until well combined.

2-Next, add the egg and blend it in thoroughly before mixing in the flour, baking powder, and salt. Spread this brownie mixture thinly in the prepared pan and bake for 6-8 minutes, or until the top looks dry. While that’s baking, beat the softened cream cheese, sugar, and vanilla in a large bowl until smooth, then mix in the melted and cooled semisweet chocolate chips.

3-Add the eggs and beat on low speed just until combined, then spread this cheesecake layer over the baked brownie base. Pop it back in the oven for 25-30 minutes until the filling sets. For the ganache, place the semisweet chocolate chips in a small bowl, bring the heavy whipping cream to a boil in a saucepan, and pour it over the chips. Let it sit for 5 minutes, whisk until smooth, stir in the vanilla extract, and let it cool slightly before pouring over the cheesecake layer.

4-Allow the bars to cool for 1 hour on a wire rack, then refrigerate for at least 2 hours before removing from the pan with the foil and cutting into bars. If you’re looking for more baking ideas, check out our apple spice crumb muffins recipe for another easy treat that pairs well with chocolate desserts.