Marbled brownies

Marbled brownies

A cross between cheesecake and brownies, these taste as good as they look

Difficulty and servings

Easy

Makes 18

Preparation and cooking times

Total time

Ready in 1 hour 30 minutes

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm x 30cm deep baking tin with baking parchment. To make the cream cheese mix, beat together the cream cheese, vanilla extract, caster sugar and eggs until smooth and creamy.
  2. To make the brownie mix, melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water or in 20-second blasts in the microwave. Stir until smooth then cool slightly.
  3. In another bowl whisk together the caster sugar and eggs. Add the melted chocolate and butter mix and stir until combined. Sieve the flour and fold into the mixture.
  4. Pour 3/4 of the chocolate mix into the prepared tin and level with a palette knife. Spoon over the cream cheese mix. Add the remaining chocolate mixture in dollops and tap the tin sharply on the work surface to level the mixtures. Using a skewer, marble the mixtures together. Bake for 35-45 minutes, until just set in the middle. Cool in the tin before cutting into squares.

Per serving

368 kcalories, protein 45.7g, carbohydrate 34.5g, fat 24.7 g, saturated fat 14.8g, fibre 0.5g, salt 0.24 g

Recipe from olive magazine, October 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Joff

    03 November 2007

    Joff commented on this recipe

    Amazing! This recipe is SO moreish!!

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  • Binder photo Joff

    03 November 2007

    Joff rated this recipe

    5 stars

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  • Binder photo Angie

    22 January 2008

    Angie rated and commented on this recipe

    5 stars

    Mmmmmmm!! Really tasty and the cheesecake makes it not too sweet. You'll have to try hard not to sit and eat the whole lot!

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  • Binder photo linkevica

    12 February 2008

    linkevica rated this recipe

    5 stars

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  • Binder photo chesty

    17 May 2008

    chesty commented on this recipe

    What went wrong ????? The cream cheese mix sank to the bottom in a layer. Any idea why? It was quite runny to start with, Do I need to mix it till it thickens? Thanks in advance Chesty

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  • Binder photo Emily

    25 May 2008

    Emily commented on this recipe

    lovely recipe - I too had to resist eating it all! I used margarine rather than butter and it worked fine. I had to chill it in the fridge so I could cut it up though.

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  • Binder photo sweet tooth

    13 July 2008

    sweet tooth rated and commented on this recipe

    4 stars

    Why meringue? This is sort of like a moist brownie. Chocolate was cakey and cheese cake bit was cheese cake-ish. No hint of meringue in mine, perhaps it went wrong. Still enjoyed it, but not what I was expecting.

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  • Binder photo Kirsten

    19 August 2008

    Kirsten rated and commented on this recipe

    5 stars

    These were absolutely awesome! They kept for days and it took a lot of resistance to make them last that long! It does have to chill in the fridge for a while before I could cut them. If you love brownies and cheesecake, this recipe is spectacular.

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  • Binder photo schoolboy94

    14 January 2009

    schoolboy94 commented on this recipe

    Well I'm going to make this at school and see how it goes! Thanks for the good recipe

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  • Binder photo Laura

    27 April 2009

    Laura rated and commented on this recipe

    5 stars

    Made with half milk chocolate and half plain as I'm not so keen on plain chocolate and they were very tasty! You do need to mix the cream cheese mix until it is thick

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  • Binder photo Michelle

    21 July 2009

    Michelle rated and commented on this recipe

    5 stars

    This is always a hit. Its yummy hot or cold. I call it Cheesecake Brownie.

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  • Binder photo katkemp

    30 July 2009

    katkemp commented on this recipe

    Excellent recipe! I make these all the time.

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  • Binder photo ninochka

    26 September 2009

    ninochka rated this recipe

    5 stars

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  • Binder photo Ben & Emily

    28 August 2010

    Ben & Emily rated this recipe

    4 stars

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  • Binder photo Jen1664

    06 September 2010

    Jen1664 rated and commented on this recipe

    5 stars

    I made this Gluten Free and it was lovely, everyone who tried it loved it.

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  • Binder photo d41d0y

    20 October 2010

    d41d0y rated and commented on this recipe

    5 stars

    Just took a batch of these out of the oven. They are gorgeous, pretty easy to make, the cheesy part really compliments the rich chocolate part.

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  • Binder photo Lauren

    05 November 2010

    Lauren rated and commented on this recipe

    5 stars

    Wow wow wow. These are incredible! I used half the recommended ingredients for the cheese part but they still came out perfectly! I don't know if anyone else has found this, but I had to leave them in the oven for a lot longer than the recipe suggests and turned the heat down so that they cooked properly all the way through.

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  • Binder photo cake bakers

    11 December 2010

    cake bakers rated and commented on this recipe

    2 stars

    Easy to make and looks lovely but we found that we would prefer to eat brownie and cheesecake separately.

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  • Binder photo livingdeadpingu

    25 December 2010

    livingdeadpingu rated and commented on this recipe

    5 stars

    I'd never been able to make successful brownies until I gave this recipe a try. Gooey, moist and the rich sweetness of the chocolate is cut with the tang of the cream cheese. Gorgeous!

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  • Binder photo SandyRecipes

    30 January 2011

    SandyRecipes rated and commented on this recipe

    5 stars

    Made this today....amazing! Still a bit warm so cut it gently and warm is the way!

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Difficulty and servings

Easy

Makes 18

Preparation and cooking times

Total time

Ready in 1 hour 30 minutes

Ingredients

  • 200g plain chocolate
  • 200g unsalted butter
  • 250g caster sugar
  • 3 eggs
  • 125g plain flour

CREAM CHEESE MIX

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Per serving

368 kcalories, protein 45.7g, carbohydrate 34.5g, fat 24.7 g, saturated fat 14.8g, fibre 0.5g, salt 0.24 g

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