Chocolate Cheesecake Brownies

Chocolate Cheesecake Brownies


Servings 12
Time Needed Prep
Ingredients 12
Difficulty Easy

Rating (click to rate)

4.2 based on 12 ratings.


  • Cheesecake
  • 250 g Cream Cheese
  • 1/2 cup Caster Sugar
  • 2 Eggs
  • 1 tsp Vanilla Essence
  • 1/4 cup Flour
  • Chocolate
  • 190 g Chocolate
  • 160 g Butter
  • 3/4 cup Flour
  • 3 Egg
  • 3/4 cup Brown Sugar

Nutrition Information

Qty per
67g serve
Qty per
Energy 739cal 1103cal
Protein 7.1g 10.5g
Fat (total) 7g 10.5g
 - saturated 3.66g 5.46g
Carbohydrate 36g 54g
 - sugars 12.1g 18g
Dietary Fibre 3.92g 5.86g
Sodium 36mg 54mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I first tried this Chocolate Cheesecake Brownies recipe about 10 years ago when trying to get rid of some Easter eggs I still had laying around.

10 years later and I still adore it! It is a very rich and heavy muffin….every bite is soo soooo good. Oh! This would make a great dessert if it was served freshly baked and warm, then topped with ice cream.


  1. Preheat oven to 180°C.

  2. Use butter to grease a 12 hole standard muffin tin.

  3. In your mix master or with beaters, whip the cream cheese and caster sugar until smooth and all lumps are out.

  4. Stir in vanilla extract and the beaten eggs.

  5. Add the flour.

  6. Mix until smooth and put aside until ready for use.

  7. For the chocolate mixture, melt the chocolate and butter in a medium microwave-safe bowl on half to low power, stirring every minute for 1-2 minutes. Cool slightly.

  8. Add the sugar and eggs, and mix well. Stir in the flour.

  9. Distribute the chocolate mixture over the 12 muffin holes.

  10. Then spoon the cheesecake mixture over the top.

  11. Get a skewer and gently swirl the mixture so it 'marbles'.

  12. Cook for 25 minutes or until a skewer comes out only slightly gooey (you don't want it cooked perfectly all the way though - you want a bit of goo in the middle.

  13. Now they don't rise up high like normal muffins - they only rise a little bit!

Recipe Hints and Tips:

  • Chocolate Cheesecake Brownie Muffins are suitable to freeze for up to two months.
  • Serve with chocolate frosting (to be extra, extra evil) - or just fresh whipped cream and perhaps some strawberries.

Hmmm, I wonder if I have any chocolate lying around?

Chocolate Cheesecake Brownies | Stay at Home Mum

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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