Cheesecake Brownies



For the cheesecake batter:

  • 175 g 3/4 cup cream cheese
  • 2 Tbs sugar
  • Splash of vanilla extract
  • 1 egg
  • 2 Tbs milk
  • 1 Tbs flour

For the chocolate batter:

  • 250 g generous 1 cup unsalted butter
  • 250 g 9 oz semisweet chocolate
  • 6 eggs
  • 380 g 1 ¾ cups sugar
  • 1 teaspoon vanilla extract
  • 150 g 1 cup all-purpose flour
  • ¼ teaspoon salt


  1. Preheat oven to 350ºF / 180ºC
  2. Line a square 9-inch pan with aluminum foil, and let it hang down two sides.

For the cheesecake batter:

  1. In a bowl mix cheese, sugar and vanilla.
  2. Add egg and milk and mix well.
  3. Add flour and mixuntil smooth.

For the chocolate batter:

  1. Melt chocolate and butter together, in the microwave for about 1 minute (20 seconds at a time and stirring well before heating it again), or in a double boiler over, but not touching the water.
  2. In a large bowl, whisk eggs and sugar until frothy, about 1 minute. Do not beat much.
  3. Add chocolate mixture, then eggs and mix well without beating much.
  4. Add flour and salt. Mix only until combined.
  5. Pour chocolate mixture in the prepared pan.
  6. Drop cheesecake batter unevenly over it. With the tip of a knife, swirl trying to bring some of the dark batter to the top. Stop before you have too many swirls and the cheesecake part is too mixed.
  7. Bake for about 30 minutes, until the top dries but the center is still jiggly.
  8. Remove, let cool on a wire rack, cover with plastic wrap and refrigerate until firm to cut.