Cheesecake and brownies together – what’s not to love? This recipe is adapted from Donna Hay’s Simple Essentials Chocolate book. I’ve made it with nuts and raspberries (not together) stirred through the chocolate base, but to be honest I think this simple version is the best.
200 grams butter, melted
1/3 cup (40 grams) cocoa powder (I always use Dutch)
1 cup (220 grams) sugar
1 teaspoon vanilla extract
1 cup (150 grams) plain flour
285 grams light cream cheese, softened
¼ cup (55 grams) sugar
½ teaspoon vanilla extract
1. Preheat oven to 160 degrees C and line a slice tray with baking paper. This is a good time to make sure you’ve taken the cream cheese out of the fridge. If it’s not room temperature/soft it won’t beat smoothly, and small flecks will remain. If you feel it’s not quite soft enough you can pop it in the microwave for about 10 seconds to soften further. Place all the brownie ingredients in a bowl and mix until combined. If you want to include nuts or berries, add them now. Pour into the slice tray and set aside.
2. Place the softened cream cheese, sugar, eggs and vanilla in a bowl and beat with electric mixers until smooth and creamy. Dollop the cheesecake mix on top of the brownie batter and smooth the top.
3. Place in the oven for about 35 minutes or until the cheesecake is set – you don’t want it to go brown as this means the brownie will be too dry.
4. Allow to cool in the tray and then cut into squares or slices.