Chocolate Cheesecake Brownie

  • Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie


Photographer:  Chris Skelton The Dominion Post

(makes 12 muffin-size brownies)

Before you begin, cut rounds of baking paper or Teflon sheet to line bases of muffin forms.  However to make life easier purchase pre-cut baking paper.


170g full fat cream cheese chopped and at room temperature)

50g (1/4 cup) sugar (1st measure)

1 egg yolk

1/2 tsp vanilla essence (1st measure)

115g unsalted butter (roughly chopped)

55g (1/3 cup firmly packed) chopped Whittaker's 72% dark chocolate

200g (1 cup) sugar

2 eggs (lightly beaten)

1/2 tsp vanilla essence (2nd measure)

95g (2/3 cup) flour

pinch salt


· Preheat oven to 180°C.

· Line bases of 12 regular-sized muffin forms with baking paper rounds, or Teflon rounds, and lightly grease sides with baking spray.

· To make Cheesecake Filling: Into a clean bowl of an electric mixer fitted with a paddle place cream cheese with first measure sugar. Beat until creamy and smooth.

· Add egg yolk and first measure vanilla essence. Beat to combine.

· To make Dark Chocolate Brownie: Place butter into a small pot set over a low heat. Heat until butter is just melted. Do not allow it to boil. {Recommend you use a SimmerMat}.

· Add chocolate and stir until three-quarters melted. Remove from heat. Stir until completely melted and amalgamated.

· Add second measure sugar with eggs and second measure of vanilla. Mix until combined.

· Add flour and salt and gently whisk by hand just to combine.

· Pour brownie mixture into a jug. Pour into prepared muffin forms to just over half-full.

· Place two teaspoons Cheesecake Filling into centre of each brownie. Push gently into chocolate mixture but retain 7mm-8mm rim of brownie.

· Place into preheated oven. Bake for 12-14 minutes or until edges come away from tin and centres are set.

· Leave in muffin forms until completely cold.

· Run a thin, small metal spatula carefully around the outside of each brownie and lift out. Remove paper bases.

· Enjoy immediately or store covered in refrigerator for up to 4 days. Alternatively freeze for up to 3 months.