Recipe | Chocolate cheesecake brownies

Decadent, gooey chocolate brownie with a layer of sweet cream cheese

Chocolate cheesecake brownies with snowflake christmas decorations 2

Whenever I’ve made these beauties, I’ve always used the recipe from a 2001 book made by Marks and Spencer called Simply Baking. In case anyone’s interested, I managed to track down links to secondhand copies at Abebooks and

I use the basic recipe from said book, but I double the amount of chocolate mix. The amounts the original recipe suggest don’t give you enough mixture to form a decent layer of chocolate either side of the cream cheese. We wouldn’t want that!

Please note: no matter how I’ve cooked these, the brownie in the middle of the tray is always very gooey and it’s impossible to eat this bit with your fingers. So this recipe will give you several brownies you can eat with your fingers and a dessert for 2-4 people to be eaten in bowls with spoons. I recommend heating it up and serving with a little bit of vanilla ice cream.

Chocolate cheesecake brownies photo 2

Ingredients (16 servings)

  • 200 g / 7 oz low-fat cream cheese (it doesn’t have to be low fat)
  • 0.5 tsp vanilla essence
  • 4 eggs
  • 475 g / 17 oz caster sugar
  • 200 g / 7 oz butter
  • 6 tbsp cocoa powder
  • 200 g / 7 oz self-raising flour


Grease and line a brownie pan or a deep 20 cm /8 inch square cake tin. Pre-heat the oven to 180 degrees C / Gas Mark 4 / 350 degrees F.

Beat together the cream cheese, vanilla essence and 25 g/ 1 oz of the caster sugar until smooth. Put aside.

Beat the eggs and the rest of the caster sugar until light and fluffy. Put the butter and cocoa powder in a small pan and heat gently, stirring until the butter melts and the mixture combines (you can also do this, very gradually, in the microwave using short bursts), then stir in the egg mixture. Fold in the flour.

Pour half of your brownie mixture into the tin. Make sure the bottom of the tin is coated completely. Spread the cream cheese mixture on top of this layer. Cover the cream cheese layer with the remaining chocolate mixture. These steps are shown in the following photos:

Chocolate cheesecake brownies how to photos

Bake for 40 – 45 minutes. Leave to cool in the tin. Cut with sharp knife when cool.

This is the chocolate brownie “slab” when cooled and turned out…

Chocolate cheesecake brownies freshly baked photo

Some more pics…

Chocolate cheesecake brownies photo 1

Chocolate cheesecake brownies with snowflake christmas decorations 1

Chocolate cheesecake brownies with snowflake christmas decorations 3

Looking for some other recipes involving plenty of chocolate?

Chocolate fudge cake with chocolate buttercream icing cut view


Chocolate fudge cake with chocolate buttercream frosting.






Maltesers rocky road 3


Maltesers rocky road. So delicious; add your favourite sweet treats and no baking required!





Claire Huston / Art and Soul

43 thoughts on “Recipe | Chocolate cheesecake brownies

  1. That looks so yummy! I might try that recipe out!! βœ§Κ•Μ’Μ£Μ£Μ£Μ£Μ©Μ©Μ©Μ©Β·Ν‘Λ”Β·ΰ½ΌΙΜ‘Μ£Μ£Μ£Μ£Μ©Μ©Μ©Μ©βœ§

    Liked by 1 person

  2. Wait a minute; chocolate brownies AND cheesecake in one?! I think I just drooled all over the keyboard haha. I will most definitely try these out ASAP! I’m thinking this could be the perfect Christmas dessert…

    Liked by 1 person

      • I think I will actually bake it for the 25th; since they don’t celebrate it here in Argentina I will be having the whole tray for just us two. πŸ˜‰ The gooey part sounds perfect to eat with ice cream and I don’t think I will be having problems eating the rest either haha.

        Liked by 1 person

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  4. I finally made time to prepare these chocolate cheesecake brownies! I have them cooling on the kitchen counter as I type this… And if they taste as delicious as they smell, I’m sure they will disappear VERY soon. πŸ˜€

    Liked by 1 person

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