Black & white brownies

Black & white brownies

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(25 ratings)

Prep: 20 mins Cook: 35 mins


Cuts into 20 squares
Improve the classic brownie with gooey chocolate batter topped with a creamy cheesecake mixture for a striking marbled effect

Nutrition and extra info

  • Freezable

Nutrition: per brownie

  • kcal330
  • fat22g
  • saturates13g
  • carbs27g
  • sugars23g
  • fibre3g
  • protein4g
  • salt0.4g
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  • 250g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 50g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 375g golden caster sugar
  • 5 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g plain flour, plus 1 tbsp
  • 85g cocoa
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g tub cream cheese


  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm tin with baking parchment. Finely chop 150g of the dark chocolate, and roughly chop the remaining dark chocolate and the white chocolate. Put the finely chopped chocolate in a bowl and melt over a small pan of gently simmering water, or in the microwave. Set aside to cool a little.

  2. Put the butter and 350g of the sugar in a bowl, and beat until light and fluffy. Add 4 of the eggs, one at a time, beating well between each addition, then sift in the flour, cocoa, baking powder and a good pinch of salt. Finally, stir in the melted chocolate and the chopped chocolate chunks. Scrape the mixture into the prepared tin and smooth the surface.

  3. Working quickly, tip the cream cheese into a bowl and beat to soften with a spatula. Add the remaining egg, flour and sugar, and mix until just combined. Spoon blobs of the cream cheese mixture onto the brownie until all used up, and use the end of a cutlery knife or a skewer to swirl the 2 mixtures together to create a marbled effect. Bake for 30 mins until just set – it should still have a little wobble when it comes out of the oven, and a skewer inserted into the centre should come out with sticky crumbs. Cool completely in the tin before cutting into squares to serve.

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Comments, questions and tips

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26th May, 2016
great recipe, creamcheese bit was a bit too runny for the marbling, but i had big eggs. also go for dark dark chocolate ( none of that 49% weak stuff) Very gooey, yum.
25th Feb, 2016
Really yummy
19th Oct, 2015
This is the best brownie recipe ever. The high sugar to flour ratio makes it extra gooey. Delicious.
24th Nov, 2014
Really, really lovely, and dead easy to make too. I agree that the dark chocolate wasn't at all too dark, and I also needed to bake mine for longer - about 15-20 minutes more but then I often do with my gas oven.
7th Nov, 2014
I agree with hannahdoyle93 - I made mine with 70% dark choc and they weren't too sweet at all. I also agree with AngelaU - they do need longer cooking - well, at least they did in my oven - an extra 10 mins and they still had a wobble and were deliciously moist. I've learned from other recipes that, when you're using cream cheese it's really important not to overbeat - I think that's why the recipe says to work quickly and mix till just combined - otherwise the mixture will go really runny.
27th Oct, 2014
mmmm so good! I've had my eye on them since I got my magazine and gave them a go this weekend. They're really rich and delicious. I think it's worth using dark chocolate otherwise it could be too sweet. The swirl is really easy to do, mine actually came out looking exactly the same as the picture!
23rd Oct, 2014
Disappointing - VERY sweet, strange texture. Not one to be repeated.
19th Oct, 2014
I used quark/strained yoghurt instead of cream cheese to make it a bit lighter. I also reduced the amount of sugar used in the recipe. Very nice!
14th Oct, 2014
I made these yesterday and they are lovely! They took a little longer to cook in the oven than the recipe says but they were nice and moist. Really nice!
6th Oct, 2014
I've just made this - it's a nice brownie, and quite light with so many eggs but I think it could do with less cocoa powder. Also, I found the cream cheese mixture far too runny with those ratios, it could have been because my egg was on the larger side however I ended up halving the mixture and adding another 50g of cream cheese but it was still a bit runny and there was more than enough - how they got the one in the recipe photo to look like that I'm not sure!


Sian Hickey's picture
Sian Hickey
5th Feb, 2020
I can’t get hold of cream cheese where I’m living, what’s the best substitute? Thanks!
lulu_grimes's picture
6th Feb, 2020
Hello, Can you buy soft cheese like Philadelphia where you are? Cream cheese is labelled soft cheese on packaging in the UK. If you can't then let us know and we will try and come up with a substitute for you.
18th Feb, 2019
What’s the flour weight split? It says add flour to the brownie batter but also says the remaining to the cheesecake mix. It doesn’t give a weight. And help?
goodfoodteam's picture
19th Feb, 2019
Thanks for your question. You add the 50g to the batter, then 1 tbsp to the cream cheese mix.
28th May, 2015
Bake 15-20 mins
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