Fudgy cheesecake brownies recipe

Name: Fudgy cheesecake brownies recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) butter, plus extra for greasing; 200 g (7.1oz) dark chocolate, about 60% cocoa solids; 4 eggs; 300 g (10.6oz) caster sugar; 125 g (4.4oz) plain flour; 50 g (1.8oz) cocoa powder; 0.5 tsp salt; 200 g (7.1oz) full-fat cream cheese, room temperature; 1 egg; 2 tbsp caster sugar; 1 tsp vanilla extract

Servings: persons

1
Preheat the oven to 180C (160C fan/gas 4) and grease a 23cm shallow square cake tin with a little butter, then line it with baking parchment.
2
Make the brownie base first.
3
Melt the butter in a medium saucepan.
4
While you wait, break the chocolate into pieces, then add them to the melted butter, and take the pan off the heat.
5
Let the chocolate melt until smooth, stirring now and again with a spatula.
6
Put the eggs and sugar in a large bowl.
7
Using a whisk, beat together until frothy and a little thicker, just for 30 seconds or so.
8
Pour the melted butter and chocolate into the eggs and whisk to combine.
9
Sift the flour, cocoa and salt into the bowl.
10
Beat together using your (already chocolatey) whisk, until smooth and thick.
11
Scoop about 4 tablespoons of the batter from the bowl and set aside, then scrape the rest into the prepared tin and smooth the top.
12
Now make the topping.
13
Put the cream cheese in a large bowl, add the egg, sugar and vanilla.
14
Whisk until smooth and creamy.
15
Spoon the cheese over the brownie batter in the tin, then spread it into a thin layer using the back of the spoon or a spatula.
16
Spoon the reserved brownie batter over the cheesecake topping.
17
Drag a skewer or the tip of a knife through the cheesecake layer to create feathery swirls.
18
Bake for 3035 minutes, or until the brownie has risen all over and jiggles just a little in the middle when you gently shake the tin.
19
This is vital for a fudgy result.
20
Leave to cool completely in the tin, then cut into squares.
21
Theyll keep in an airtight container for several days.

1446

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g (7.1oz) butter, plus extra for greasing, 200 g (7.1oz) dark chocolate, about 60% cocoa solids, 4 eggs, 300 g (10.6oz) caster sugar, and more.

Yes, Fudgy cheesecake brownies recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!