Cheesecake brownies
These cheesecake brownies are the ultimate indulgent treat — rich, fudgy chocolate brownie swirled with a creamy vanilla cheesecake layer.
They’re simple to make, beautifully marbled, and deliver that perfect balance of deep cocoa and smooth, tangy sweetness. Ideal for sharing… though you may not want to.
Cheesecake brownie
Ingredients
- 225 g Margarine, plus extra for greasing
- 200 g low-fat cream cheese
- ½ tsp vanilla extract
- 200 g soft light brown sugar
- 115 g self raising flour
- 2 tbsp cocoa powder
- 50 g dark chocolate
Instructions
- Preheat the oven to 180°c / gas 4. Grease a 8 x 12in baking tin and set aside.
- Beat together the cream cheese, 1 egg, vanilla extract and 2 tbsp of the sugar and set aside.
- Melt the chocolate in a bowl over a saucepan of simmering water. Meanwhile, put the butter in a mixing bowl. Sift in the flour and cocoa powder. Add the remaining eggs and sugar and beat until smooth. Stir the chocolate into the mixture.
- Spoon the brownie mixture into a prepared baking tin and level the top with the back of a spoon.
- Drizzle the cream cheese mixture over the top and swirl it with a blunt ended knife throughout the tin.
- Bake in the oven for 30-35mins or until the brownie springs back when lightly pressed in the middle.
- Turn the brownie out onto a wire rack and leave to cool.
- Cut into square and serve with a dollop of ice cream.