Cheesecake Swirl Brownies

Tuesday, 4 November 2014

It's been all chocolate around here the past few weeks so let's add some cheesecake to the mix!  There must be something in the air.  Lovely Tash over at Tealightsky has also made her own version which goes to show that great minds think alike!

These are rich, decadent and almost impossible to eat in one sitting.  I brought a batch down to Jo at her stall at the monthly art fair (along with some Peanut Butter Halloween Cookies and a Triple Chocolate Loaf Cake that I'll post here soon!) to help her and her fellow artists stave off the cold and rain that was Sunday.

The brownie base is an adaptation of my old favourite.  Gooey, molten chocolate into which I've packed milk chocolate chips and topped with the lightest, creamiest milk chocolate-chip cheesecake.  I'd eat these warm if I were you, but be prepared for sticky fingers!  If eating cold, stick them in the fridge to firm up - they'll slice better that way, too.

Yield: 12 large brownies/24 bite-size      Time: 45 minutes (plus cooling and setting time)


for the brownies
280g dark chocolate (70% cocoa), broken up
280g unsalted butter
3 large eggs (or 4 medium)
280g golden caster sugar
Seeds of 2 vanilla pods (or 1 tablespoon of vanilla extract)
125g plain flour, sifted
50g cocoa powder, sifted
100g milk chocolate chips

for the cheesecake top
170g cream cheese
75g golden caster sugar
1 medium egg
1/2 teaspoon vanilla extract
50g milk chocolate chips


Heat the oven to 180C.
Line a 23cm square tin.

  1. Melt the dark chocolate and butter together in a bain-marie (a heatproof bowl over a saucepan of water - being careful that the bottom of the bowl doesn't actually touch the water).  Once melted, set aside to cool slightly.
  2. Beat the eggs, sugar and vanilla together until light and frothy.
  3. Fold in the melted chocolate and butter mixture.
  4. Gently mix in the flour and cocoa powder, followed by the chocolate chips.  Pour the chocolate mixture into your prepared tin.
  5. In a separate bowl, beat together the cheesecake ingredients (apart from the chocolate chips) until light and frothy.  Stir through the chocolate chips.  Pour the cheesecake mixture onto the brownie mixture and smooth to the edges of the tin with the back of a spoon.  Use the back of a knife or a toothpick to swirl together the two mixtures.
  6. Cook for 20-25 minutes.  I love my brownies to be ridiculously gooey, so I take them out at 20 minutes.  The top should be crisp but the middle will be moist.  For firmer, easier-to-eat brownies, leave them in that few minutes longer.  Leave to cool in the tin (preferably in the fridge overnight) before turning out and slicing.  They can also be gently warmed up in the oven at a later point and served with ice cream!


Brownie mixture adapted from here.
Cheesecake mixture adapted from the Hummingbird Bakery cookbook p27.


  1. Awh thanks for dropping me in there, Tash! ;) Indeed, great minds think alike :) Your look AMAZING! Haha I misread when you said they are almost "impossible" to eat in one sitting....Cuz I was about to say it's almost impossible to NOT eat them in one sitting haha! Although my my, I did feel pretty full after taste testing them a million and one times. I need to get that cookbook too! So nice of you to have livened up a rainy Sunday with these - the weather was atrocious! One moment, I was happily taking sunset pics on Southbank, and the next, the heavens had opened...Lovely photos. #Perfect as per! Have a lovely week <3

  2. wow. These look so amazing! I'm going to try to make these next time I have a group over, otherwise I'll just eat them all myself!

  3. They're just too rich to eat all in one go, I find! But I like that about them. They're a real treat that you can take your time with! Thanks so much for the lovely comments, Tash x

  4. Thanks so much, Whitney! I hope you do give them a go. Having friends round to share them with is a perfect plan!



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