These cheesecake brownies are the ultimate sweet treat. A fusion of two classic desserts, they’re a must-try.
Serves1616
Cook time50 mins50 minutes
Prep time15 mins15 minutes, + 1 hour cooling time
+ 1 hour cooling time
Ingredients
300g dark chocolate, chopped
150g butter, chopped
1 cup (220g) caster sugar
2 Coles Australian Free Range Eggs
1 1/4 cup (185g) plain flour
1/4 cup (25g) cocoa powder
1/3 cup (80g) sour cream
250g cream cheese, softened
1/4 cup (70g) peanut butter
1/4 cup (60ml) Coles Salted Caramel Topping
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and side of a 20cm square cake pan with baking paper, allowing the sides to overhang.
Step 2
Combine the chocolate and butter in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate and butter melt and the mixture is smooth. Remove from heat.
Step 3
Add 3/4 cup (165g) of the sugar to the chocolate mixture and stir to combine. Add the eggs and stir to combine. Add the flour, cocoa powder and sour cream and stir to combine.
Step 4
Use an electric mixer to beat the cream cheese and remaining sugar in a bowl until smooth. Add the peanut butter and beat until smooth. Add the caramel topping and gently fold to marble through.
Step 5
Spoon the chocolate mixture and cream cheese mixture, in alternating batches, over the base of the prepared pan. Swirl with a skewer to create a marbled effect.
Step 6
Bake for 40-45 mins or until a skewer inserted in the centre of the brownie comes out clean. Set aside in the pan for 1 hour to cool. Cut into pieces to serve.
These cheesecake brownies are the ultimate sweet treat. A fusion of two classic desserts, they’re a must-try.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and side of a 20cm square cake pan with baking paper, allowing the sides to overhang.
Step 2
Combine the chocolate and butter in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate and butter melt and the mixture is smooth. Remove from heat.
Step 3
Add 3/4 cup (165g) of the sugar to the chocolate mixture and stir to combine. Add the eggs and stir to combine. Add the flour, cocoa powder and sour cream and stir to combine.
Step 4
Use an electric mixer to beat the cream cheese and remaining sugar in a bowl until smooth. Add the peanut butter and beat until smooth. Add the caramel topping and gently fold to marble through.
Step 5
Spoon the chocolate mixture and cream cheese mixture, in alternating batches, over the base of the prepared pan. Swirl with a skewer to create a marbled effect.
Step 6
Bake for 40-45 mins or until a skewer inserted in the centre of the brownie comes out clean. Set aside in the pan for 1 hour to cool. Cut into pieces to serve.
