brownies on board with knife to side
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Cheesecake Brownie

A quick and easy brownie recipe
Course Baking
Skill Level Easy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 18 pieces
Calories 229kcal
Author Jacqueline Bellefontaine

Ingredients

Brownie

  • 225 g butter, softened
  • 300 g caster sugar
  • 125 g plain flour (all-purpose)
  • 1 tsp baking powder
  • 75 g cocoa powder
  • 5 large eggs
  • 4 tbsp milk

cheesecake mixture

  • 150 g full fat cream cheese
  • 1 egg
  • 25 g caster sugar
  • 2 tsp cornflour
  • ½ tsp vanilla extract

Instructions

  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line a 25 x20 cm (10x8in) shallow baking tin or roasting tin with baking parchment.
  • Make the brownie mixture by beating together all the ingredients with an electric whisk to produce a smooth batter. Pour into the prepared tin and level the top.
  • Beat together all the ingredients for the cheesecake mixture until combined, Pour over the brownie mixture in the tin.
  • Using the blade of a dinner knife, swirl the cream cheese mixture into the brownie mixture to give a marbled effect.
  • Bake for 35 minutes or until the brownie is springy to the touch. Cool and serve cut into squares.

Notes

  • The cheesecake brownies will keep for up to 5 days if stored in an airtight tin in cool place.
  • Freeze for up to 3 months
 

Nutrition information is approximate and is meant as a guideline only.

Nutrition

Serving: 1piece | Calories: 229kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 173mg | Potassium: 152mg | Fiber: 1g | Sugar: 18g | Vitamin A: 8.2% | Calcium: 6.4% | Iron: 6.8%