Preheat oven to 350 degrees F.

Line an 8” x 8” baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they’ve cooled. Spray the parchment paper lined pan with non-stick cooking spray and set aside.

In a large bowl, beat together dry brownie mix, butter, egg, and vanilla extract until fully combined (about 30 seconds). Do not overmix.

In a separate medium bowl, beat cream cheese on high until smooth (about 30 seconds).

Beat sweetened condensed milk into the cream cheese until smooth (about 30 seconds). Set aside.

Press about 2/3 of the dough mixture into the bottom of the prepared pan. This dough will be thick (cookie dough consistency). If having difficulties spreading dough into the pan, lightly spray a spatula with non-stick cooking spray to help spread out the bottom layer.

Spread the cream cheese & sweetened condensed milk mixture evenly over the first dough layer.

Press the remaining 1/3 of dough into super flat pieces and cover as much of the cream cheese & sweetened condensed milk layer with the dough as possible. It’s okay if some of the cheesecake layer is still exposed.

Place baking tray in oven and bake for 29 to 31 minutes – the middle will look set and edges will be slightly browned. Do not over bake or these bars will lose the gooey texture.

Let bars cool in pan for at least 60 minutes before removing from pan and slicing into 16 squares. For clean edged squares, wipe the knife with a damp cloth in between cutting each row.