Boy Bakes Treats - Cheesecake Brownies

Cheesecake Brownies

Boy Bakes Treats - Cheesecake Brownies

Just when you thought a soft, chewy brownie was the pinnacle of indulgence, one day some bright spark thought, "You know what this is missing? Some goddamn cheesecake". And how right they were.

The delicious deep chocolate of the fudge is swirled together with light tangy cream cheese to create a decadent, rich treat that's almost as good on the eyes as it is on the taste buds.

One of the keys to a chewy brownie is a two sugar combo - dark brown for texture, and caster sugar for added sweetness. Adding coffee into the mix gives the chocolate flavours added depth, and the chocolate chips are for a concentrated choc hit. Your cream cheese should be the most incorrect-seeming choice — you'll want it full-fat and shaped like a brick. Also, take the time to let your eggs, butter and cream cheese come to room temperature before you start assembling. You'll get a fudgier brownie and a smoother topping.

For the marbling, try to create the lines in one smooth motion and make sure that your mixing tool gets far enough in to the batter, so the swirling effect is throughout the batter and not just on the top. Don't get too carried away otherwise the flavours are going to get too muddled.

Once they're in the oven, you'll need to keep a close-ish eye on them. If they overbake, not only will you lose the awesome fudginess of the brownie, the cheesecake layer will also dry out. Start checking about 5 minutes before they're meant to be done. What you'll be looking for when you insert of toothpick into the centre is for it come out with a slight brown stain on the toothpick with a few moist crumbs sticking to it, but no uncooked batter. The cheesecake layer should have puffed up slightly as well.

One of the most difficult bits of this recipe is the test of willpower as you get drawn in by the aroma of your cheesecake brownies when they come out of the oven. As tempting as it might be, don't start snacking! Stick them in the fridge for a bit to they can reach optimal chewiness. And they will get better with age, so maybe make a second batch just in case.




35 minutes


30 minutes


  • 200 grams butter
  • 1/2 cup cocoa
  • 1 cup brown sugar
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant coffee
  • 1 cup plain flour
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips


  • 225 grams cream cheese
  • 1/4 cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Heat oven to 180 degrees Celsius/360 degrees Fahrenheit. Lightly grease a 20 x 30cm baking tin. Line base and sides with baking paper, extending the paper 2cm above the edge for easy removal later. Leave the cream cheese to warm to room temperature and cut into cubes.
  2. In a saucepan set over a low heat, melt the butter and cocoa. Add the sugars and vanilla and stir to combine. Continue to heat until the mixture is hot, but not bubbling - it will become shiny as you stir it.
  3. While the butter is melting, crack the eggs into a large mixing bowl, and beat them with the salt and coffee for about 1 minute, or until smooth.
  4. Add the hot butter/sugar mixture to the egg mixture, and stir until the batter looks thick, shiny, and well blended.
  5. Toss the walnuts and chocolate chips in a medium bowl with 1/4 cup flour, then add them and the remaining flour to the chocolate batter, stirring until just a bit of the flour mixture is still visible. Do not overbeat the batter at this stage or your brownies will be cakey.
  6. Reserve 1/3 cup of the brownie batter in a small bowl. Drop the rest of the batter into your prepared tin and smooth it to the edge. Place it in the fridge to chill while you make your cheesecake layer.
  7. Beat the room temperature cream cheese with an electric mixer for a few minutes until light and fluffy. Add the sugar and beat until smooth — scraping down the sides of the bowl with a spatula as needed. Beat in the egg, salt and vanilla until just combined. Scrape the sides of the bowl again and mix once more. Pour into the pan on top of the brownie batter and smooth it to the edge.
  8. Thin your reserved brownie batter with a tablespoon of very hot water so it's easier to mix and swirl. Drop globs of the thinned batter by the spoonful randomly across the cheesecake layer. Drag and swirl a blunt knife or skewer through the mixture several times to create a marble pattern. Don't overdo it!
  9. Bake for 30-35 minutes or until a toothpick inserted into the centre of the brownies comes out with a few moist crumbs sticking to it. The cheesecake layer should look slightly puffy and beginning to brown.
  10. Remove from oven and cool brownies to room temperature in the pan to allow their crumb to set. Place the brownies in the fridge and chill for at least an hour before slicing. Brownies will be at their chewiest when completely cool. Use the baking paper to lift the cooled brownies out of the pan and cut into bars.

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