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Chocolate Cheesecake Brownies

Image of Chocolate Cheesecake Brownies

For the cheesecake mixture

1 egg
225g/8oz/1 cup full-fat cream cheese
50g/2oz/ cup caster (superfine) sugar
5ml/1 tsp vanilla essence (extract)

For the brownie mixture

115g/4oz dark (bittersweet) chocolate (minimum 70 per cent cocoa solids)
115g/4oz/ cup unsalted (sweet) butter
150g/5oz/ cup light muscovado (brown) sugar
2 eggs, beaten
50g/2oz/ cup plain (all-purpose) flour


Makes: 16


1. Preheat the oven to 160°C/325°F/Gas 3. Line the base and sides of a 20cm/8in cake tin (pan) with baking parchment.

2. To make the cheesecake mixture, beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla essence. Beat together until smooth and creamy.

3. To make the brownie mixture, melt the chocolate and butter together in the microwave or in a heatproof bowl set over a pan of gently simmering water. When the mixture is melted, remove from the heat, stir well, then add the sugar. Gradually pour in the beaten eggs, a little at a time, and beat well until thoroughly combined. Gently stir in the flour.

4. Spread two-thirds of the brownie mixture over the base of the tin. Spread the cheesecake mixture on top, then spoon on the remaining brownie mixture in heaps. Using a skewer, swirl the mixtures together.

5. Bake for 30-35 minutes, or until just set in the centre. Leave to cool in the tin, then cut into squares.

Energy 228Kcal/952kj; Protein 2.6g; Carbohydrate 20.1g of which sugars 17.7g; Fat 15.9g of which saturates 9.5g; Cholesterol 72mg; Calcium 35mg; Fibre 0.3g; Sodium 103mg

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