The Ultimate Chocolate Fudge Cheesecake Brownies Recipe

This weekend I decided to do my best impression of a domestic goddess and whip up a big chocolate-laden tray bake. It might have been induced by all the Easter chocolate lining the supermarket shelves, or it might have been because I’ll currently do anything that isn’t exam revision, either way I’m pretty proud of these gooey chocolate fudge and cheesecake brownies!

The best bit is that when they crack and fall apart when you get them out the tin without leaving them to cool first (guilty) you can manically throw Mini Eggs at them and hide a multitude of sins.


Serves: 20 – Prep time: 15 mins – Cook time: 40 mins + cooling


225g unsalted butter (+ extra for greasing!)

150g dark chocolate

75g milk chocolate

75g soft brown sugar

1tsp vanilla extract

1.5tsp cornflour

6 medium free range eggs

250g half fat soft cream cheese

335g light muscovado sugar

110g plain flour

1 x bag of cadbury mini eggs

1 x bag of galaxy gold eggs

malteaser bunnies


20 x 30 baking tray (or 20×20; in which case remove 1/3rd of ingridents)

Greaseproof paper/baking parchment

An oven




1. Preheat the oven to 180oC or gas Mark 4. Grade and line your baking tin with parchment.

2. Melt the chocolate and butter in a glass or heatproof bowl over a pan of simmering water, stirring gently.

3. Make the cheesecake mixture: beat together the brown sugar, vanilla extract, cornflour and 1.5 eggs (crack the ‘half’ egg into a mug first, whisk and then add half, saving the other half for later). Gently stir in the soft cheese until smoothly mixed. Set aside.

4. In a large bowl beat together the remaining 4.5 eggs. Stir in the chocolate mixture, the light muscovado sugar and the flour. Mix until smooth.

5. Spoon half of the brownie mixture into the pan, then use a spoon to dollop the cheesecake mixture on top. Add the remaining brownie mix on top, and any remaining cheesecake mix on top of that. Use a chopstick to make pretty swirls!

6. Bake for 20 mins then scatter over the chocolate eggs. Bake for a further 15-20 mins or until the top is dark and cracking and a skewer comes out clean.

6. Leave them to cool in the tin! I was way too impatient for this step. When they’re cooled either cut into pieces within the tin and serve, or transfer to a serving tray and cut. Hippity hop little Malteaser bunnies on top…

Tip: if you like your brownies fudgier than go for a slightly underdone look, if you prefer them chewier, leave them in longer.

These are pretty eggsellent if I do say so myself and guaranteed to impress the in laws or make you very popular in the office. If you have a go at making them then please do tag me so I can have a peek!



  1. December 6, 2017 / 7:39 am

    Oh my goodness, these look so tasty and so impressive! I love the mini eggs next to them as well.

    Julia // The Sunday Mode

    • Beth Sandland
      December 11, 2017 / 6:29 pm

      Thank you Julia! So tasty!

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