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Cream Cheese Brownies

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Author Fiona Maclean adapted from David Lebovitz


  • 85 g Unsalted Butter
  • 125 g Dark chocolate should be at least 70%
  • 125 g Caster Sugar
  • 2 Large Eggs
  • 70 g Plain Flour
  • 1 heaped tablespoon Bournville Cocoa Powder
  • 1 pinch Salt
  • 1/8 teaspoon Vanilla powder (you can use vanilla sugar in place of the caster sugar and this)
  • 80 g Chocolate chunks (or substitute chopped 70% chocolate)
  • 200 g Cream cheese
  • 1 Large Egg Yolk
  • 75 g Caster Sugar
  • 1 pinch Vanilla Powder (you can use vanilla sugar in place of the caster sugar and this)


  1. Prepare a square pan by lining with foil and then greasing the foil lightly
  2. Heat the oven to 180c
  3. Break the chocolate into pieces and place in a medium bowl with the butter
  4. Melt chocolate and butter in the microwave and stir to mix through.
  5. Stir 130g of caster sugar through the mixture and continue stirring till it has all dissolved
  6. Sift the flour, cocoa powder and salt into the chocolate mixture and stir through.
  7. Add the chocolate chunks and vanilla to the batter and then pour/spread into the prepared tin
  8. Beat the cream cheese, egg yolk, remaining vanilla and sugar together
  9. Blob the cream cheese mixture on top of the chocolate brownie mix and then using a palate</g> knife, stir through to create a marbled effect.
  10. Bake in the oven for 30-35 minutes till the batter is set
  11. Remove from the oven and allow to cool, before peeling away the foil and cutting into squares.
  12. Eat any leftover crumbs while warm and be virtuous and freeze the rest;)