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Cheesecake brownies

Originally added 2018-06-08

Quantity

Ingredients

FOR THE BROWNIES

  • 140g Unsalted butter, melted
  • 250g Caster/granulated sugar
  • 75g Cocoa powder
  • 1/4 Teaspoon salt
  • 1 Teaspoon vanilla extract
  • 2 Large eggs cold
  • 60g Plain flour
THE CHEESECAKE

Method

FOR THE BROWNIES
  1. Preheat the oven to 180c. Line the bottom and sides of an 8x8" baking pan with aluminium foil, leaving an overhang on two opposite sides. Set aside
  2. Whisk together the butter, sugar, salt, and cocoa powder. Stir in the vanilla extract, then mix in the eggs, one at a time. Fold in the flour until fully incorporated, beating until thick and shiny
  3. Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into the prepared pan, and spread out evenly. Bake for 15 - 20 minutes, or until the centre of the brownies is mostly set. Allow to cool in the pan on a wire rack whilst preparing the cheesecake
FOR THE CHEESECAKE
  1. Using a handheld mixer or spoon beat the cream cheese and sugar until combined. Beat in the egg, then fold in the vanilla extract, and flour
  2. Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick, create swirls
  3. Bake for 20 - 30 minutes or until the cheesecake centre is almost set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 - 5 hours. Cut into bars, and serve