Chocolate Cheesecake Brownie
Chocolate Cheesecake Brownie
Enjoy this quick and easy dessert recipe from Paul Hollywood City Bakes.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 25 minutes
  • Cooking Time 30 minutes
  • Yield 10 servings
  • Brownie:
  • 225 grams plain Chocolate (45% cocoa solids)
  • 225 grams unsalted Butter
  • 3 large Eggs
  • 225 grams caster Sugar
  • 75 grams self-rising Flour
  • 175 grams plain Chocolate, chopped into small chunks
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Salt
  • Cheesecake:
  • 200 grams full fat Cream cheese
  • 1½ teaspoons Custard powder
  • 15 grams caster Sugar
  • 1 medium Egg
  • ½ teaspoon Vanilla extract
  • 60 millilitres double Cream
  1. Line a baking tray (22cm x 29cm) with baking paper. Preheat oven to 170°C
  2. To make the brownies; break 225g plain chocolate into small chunks and place them in a heatproof bowl with butter. Place over a pan of simmering water and stir chocolate until it softens. Leave aside to cool
  3. In a separate bowl, beat the eggs and sugar together until the mixture turns pale in color and thickens
  4. Add melted chocolate and butter mixture to the eggs. Stir until thoroughly combined
  5. Fold in the flour, salt, 175g chocolate chunks and vanilla extract. Pour the brownie mixture into the baking tray
  6. For the cheesecake, beat the cream cheese, custard powder, sugar, vanilla extract and cream using an electric whisk on slow speed until it forms a smooth consistency, and all ingredients are well combined
  7. Drop spoonfuls of cheesecake mix onto the brownie then using a spatula, fold through the brownie to create swirls
  8. Bake for 25-30 minutes
  1. Chef’s tip:
  2. To know if the brownies are ready, a little mixture should still stick to a skewer when inserted in the middle of the brownie
  3. Leave to cool completely before cutting into squares

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