Rich cheesecake brownies

Prep 0 h : 15 m
Cook 0 h : 30 m
Makes 1 pan


  • 125g butter, chopped

    150g dark chocolate, chopped

    1 egg, lightly beaten

    150g caster sugar

    110g plain flour, sifted

    35g self-raising flour, sifted

    Fresh raspberries, to serve, optional

    Cheesecake topping

    250g cream cheese, softened

    1 tsp vanilla extract

    75g caster sugar

    125ml cream

    1 egg, lightly beaten


  • Preheat oven to 170°C.

    Grease a 20cm square cake pan, line the base and sides with baking paper, extending paper 2cm over sides.

    Place butter and chocolate in a heatproof bowl over a pan of simmering water; stir occasionally until just melted.

    Beat the egg and sugar in a small bowl with an electric mixer until thick and creamy.

    Fold in chocolate mixture and flours.

    Spread mixture into prepared pan.

    Bake for 15 mins or until just firm to touch.

    Cheesecake topping: Beat cream cheese, extract and sugar in a small bowl with an electric mixer until smooth; add cream, beat until just combined.

    Spread cheesecake topping over the brownie base.

    Bake for a further 12 mins or until cheesecake is just set; cool before cutting.

    Serve with raspberries, if desired.