Food, Recipes

Marbled cheesecake brownies


  • 300g dark chocolate, chopped
  • 250g butter, chopped
  • 2/3 cup caster sugar
  • 3 eggs
  • 1 1/4 cups plain flour
  • 1/3 cup self-raising flour
  • 2 x 143g packets Baci Perugina Original Dark Chocolates, unwrapped


  • 250g cream cheese, softened
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • Step 1
    Preheat oven to 170C/150C fan-forced. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above all sides. Place dark chocolate and butter in a medium saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until mixture is melted and smooth. Remove from heat. Cool for 10 minutes.The easy way to line a square cake tin with baking paper.
  • Step 2
    Meanwhile, make Cheesecake Swirl Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add egg. Beat until combined.
  • Step 3
    Whisk sugar into chocolate mixture. Add eggs, 1 at a time, whisking until combined after each addition. Stir in flours. Spoon 1⁄2 the brownie mixture into prepared pan, spreading to cover base. Drop spoonfuls of remaining brownie and cheesecake mixtures, alternating, on top of brownie mixture in pan. Run a butterknife through the mixtures, swirling to create a marbled effect. Press Baci chocolates into mixture. Bake for 45 minutes or until top is firm to touch. Cool completely in pan. Serve.