Chocolate Cheescake Brownie
Chocolate brownies swirled with creamy cheesecake create an irresistible dessert fusion. These marbled treats combine rich chocolate with tangy cream cheese for the perfect balance of flavors and textures in every bite.
Nutrition
Calories: 222kcalCarbohydrates: 21.5gProtein: 4.4gFat: 13.7gSaturated Fat: 8.1gCholesterol: 64mgSodium: 52mgSugar: 18.7g
Ingredients
- 150 g dark chocolate
- 150 g butter
- 250 g caster sugar
- 75 g plain flour I used a gluten-free blend
- 50 g mil chocolate chopped into small pieces
- 3 eggs
- 250 g ricotta
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180oC. Grease and line a rectangular baking tin.
- First, make the cheesecake mixture. Beat one of the eggs and add the ricotta, vanilla extract and 75g of the caster sugar. Beat well until all the ingredients are combined and the mixture is smooth and light. Set to one side.
- For the brownie mixture, break the dark chocolate into pieces and melt with the butter in a bowl over a pan of simmering water.
- Beat the remaining two eggs and whisk together with the rest of the sugar, then slowly add the chocolate and butter, whisking well.
- Gently fold in the flour and the milk chocolate pieces.
- Pour the brownie mixture into the tin, then spoon on the cheesecake mixture. Use a knife to gently swirl the two together to make a marbled pattern.
- Bake for about 35 minutes until the edges are crispy and the middle is just set.
- Allow to cool in the tray for 5 mins, then cut into small squares and place on a wire rack to cool further.
- While still just warm, dredge with icing sugar and enjoy!
Notes
Store brownies in an airtight container in the fridge. Let brownies sit for 30 minutes before eating. Microwave brownies for 10–15 seconds to warm them quickly.
Freeze chocolate cheesecake brownies for longer storage. However, thawing might slightly affect their texture. Cream cheese may cause condensation, which adds moisture to the cake.
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