Tag Archives: brownies

Chocolate Cheesecake Brownies

24 Aug

Everything’s been a little bit stressful and crazy lately. The Husband has been working especially hard and has been completely exhausted, so I thought I’d bake him a little something to cheer him up.

These are a complete comfort food: dense, rich chocolate brownies studded with milk chocolate chunks and marbled with swirls of velvety cream cheese. It’s like two desserts in one! Try to resist. Seriously.

The basic brownie recipe comes from Marian Keyes’ wonderful Saved By Cake cookbook, which I’ve altered to add the milk chocolate chunks and cream cheese swirls.


225g dark chocolate (70%)

225g butter

2 eggs

2 egg yolks

100g brown sugar

100g caster sugar

170g plain flour

1/2 teaspoon baking powder

pinch of salt

100g milk chocolate

For the cheesecake swirl:

200g cream cheese

2 tablespoons caster sugar

1 egg

1. Grease and line a square cake tin and set aside, then preheat the oven to 160 degrees Celsius (that’s 325 degrees Fahrenheit or Gas Mark 3).

2. Break the dark chocolate into pieces and melt with the butter, either in a heatproof bowl over a saucepan of water or in the microwave, until all the lumps are gone and the mixture is smooth and silky. If microwaving, do so in thirty second blasts, stirring between each zap in the microwave.

3. In a large mixing bowl, beat the 2 eggs, both the egg yolks, the caster sugar and the brown sugar with a stand mixer or handheld beaters until the mixture becomes thick and is the colour of light toffee.

4. Pour the melted chocolate mixture into the egg mixture, and gently fold together to avoid the mixture congealing.

5. Sieve together the flour, baking powder and salt and fold into the chocolate mixture.

6. Break up the milk chocolate into pieces/chunks and gently fold into the brownie mixture.

7. To make the cheesecake mixture, beat together the cream cheese, caster sugar and the egg with electric beaters or a stand mixer in a new bowl for 1 -2 minutes until thick and creamy.

8. Pour half of the brownie mixture into the prepared tin.

9. Dollop spoonfuls of the cream cheese mixture over the brownie batter.

10. Pour the remaining brownie batter over the cream cheese dollops.

11. Spoon more of the cheesecake mixture over the top of the brownie batter in large dollops and marble using a flat bladed knife.

12. Bake for 28 -30 minutes, until the cream cheese swirls have started to firm up. Allow to cool in the tin for approximately 2 hours before turning out the brownie and cutting it into squares.

Store in an airtight container – though I have to say, I don’t think these will be sticking around for long!

As a side note, this post is also dedicated to my wonderful friends Tarryn and Pete, who are celebrating the safe arrival of their first child, a beautiful boy named Percy. Congratulations guys! Sending lots of love and hugs across the seas to you and the bubba! ❤

You can view Tarryn’s lovely blog Butter & Buntings here.

Enjoy! xx


Chocolate and Raspberry Brownies

25 Apr

I know that I’ve used raspberries in a ridiculous amount of recipes over the past few months, but after seeing the latest cover of BBC Good Food magazine, I couldn’t resist this one …

I seriously couldn’t pass them up.

…except, well, I’m too cheap/forgetful to actually buy the magazine to use the recipe (whoops!). So, I ended up adapting a recipe in Marian Keyes’ Saved by Cake cookbook, which I hadn’t had a chance to use yet.

And let me tell you, these are gorgeous. Moist, chocolatey goodness with just the right amount of gooeyness-to-cakeyness ratio and a tart, raspberry tang to balance it all out. I don’t know what it is about them, but these brownies are that little bit more grown up than the originals…maybe it’s the addition of one of your five fruits a day which make them more justifiable? Whatever it is, you need these in your life. Immediately.

So, without further ado (I mean, y0ur taste buds must be quivering in excitement. It’d be positively offensive for me to make them wait!), I give you…


200g dark chocolate, roughly chopped

225g butter

2 eggs

2 egg yolks

200g soft brown sugar

170g plain flour

2 tablespoons cocoa powder

1/4 teaspoon baking powder

pinch of salt

150g raspberries


1. Heavily grease and/or line a 20cm (8in) square cake tin (I couldn’t find a square one in the cupboard, so I had to settle for a round one…you can do this if you have to!) and preheat the oven to 160 degrees Celsius (that’s 325 Fahrenheit or Gas Mark 3).

2. Melt the chocolate and butter together, either using the microwave (heating in 30 second blocks and stirring between each block of time) or in a heatproof bowl over a saucepan of simmering water. It should be lovely, smooth and glossy once it’s melted.

3. In  a large mixing bowl, beat together the eggs, egg yolks and brown sugar until they come together and the mixture is golden brown.

4. Now add the melted chocolate to the egg and sugar mixture, stirring gently until combined.

5. In a separate bowl, sift together the flour, cocoa powder, salt and baking powder and then pour into the chocolate mixture.

6. Gently fold the flour into the chocolate until just combined, making sure that there are no flour pockets hiding in the mixture.

7. Add the raspberries and fold them very gently through the brownie mixture and pour the mixture into the tin.

8. Bake for 20 – 25 minutes, then remove the tin from the oven and place it on a wire rack to cool for an hour or two before turning the brownies out onto a board. I cut the edges off mine to square it out into a normal brownie shape.

Enjoy! x