NZ Woman's Weekly

Dark & white cream cheese brownie recipe

Dark & white cream cheese brownie recipe
  • Meal Type


Makes 16

A swirly cream cheese layer makes this brownie a little special. Don’t overcook it or it will be dry. Test with a skewer – it should have a sticky residue that can be rolled into a ball in your fingertips. Serve warm from the tin or, for dessert, top with thickened cream and sprinkle with cinnamon sugar, or drizzle with chocolate sauce or berry coulis.

  • 125g butter
  • ¼ cup dark cocoa
  • 1½ cups brown sugar
  • 2 eggs
  • 1 cup plain flour


  • 80g butter, melted
  • 1 cup caster sugar
  • 125g cream cheese, softened
  • 1 egg
  • 1 tsp vanilla essence
  • ¼ cup self-raising flour

  1. Preheat the oven to 180°C. Line a brownie or slice tin (about 20cm x 20cm) with paper.
  2. Melt butter and cocoa, stirring until smooth. Add sugar and eggs, and beat with a wooden spoon until smooth. Add flour and blend well. Pour into tin.
  3. For the cream cheese layer, mix the melted butter with the sugar, cream cheese and egg, and beat well until smooth. Mix in vanilla and flour.
  4. Dollop spoonfuls of white mixture over the dark and swirl. Bake for 30-40 minutes.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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