Marbled cheesecake brownies

Marbled cheesecake brownies

Vanessa Levis

These brownies have a marvellous fudgy texture – cheesecake with a crisp top, marbled with chocolate and studded with pecans. The mixture is baked in a slab, then cooled and cut into individual squares. Brownies are great for picnics, a casual after-dinner dessert with ice cream, or just served with a glass of ice-cold milk at home.


Quantity Ingredient
60g butter, softened
125g cream cheese, at room temperature
55g caster sugar
1 egg
1 tablespoon plain flour
1/2 teaspoon vanilla essence

Chocolate mixture

Quantity Ingredient
125g dark cooking chocolate, roughly chopped
90g butter
2 eggs
165g caster sugar
75g plain flour
1/4 teaspoon each baking powder and salt
1/2 cup coarsely chopped pecans or walnuts


  1. Preheat the oven to 180°C. Grease a shallow 25 cm cake tin.
  2. Using an electric mixer, cream the butter with the cream cheese. Gradually beat in the sugar until the mixture is light and fluffy. Add the egg and beat in thoroughly. Stir in the flour and vanilla and set aside.
  3. For the chocolate mixture, melt the chocolate and butter in a bowl over hot water, stirring constantly. Allow to cool.
  4. Beat the eggs until well mixed, then gradually beat in the sugar until thick and pale. Sift in the flour, baking powder and salt then fold in with the cooled chocolate mixture and nuts.
  5. Measure 1 cup of chocolate batter and set aside. Spread the remaining chocolate batter in the prepared tin. Top with the reserved cheese mixture, then drop spoonfuls of the reserved chocolate batter on top. Swirl a knife through the batter to make a marbled pattern.
  6. Bake for 30–45 minutes. Remove from the oven and leave to cool in the tin before cutting into 5 cm squares.
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