Chilli Chocolate Cheesecake Brownies
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This recipe is my favorite way to impress people without spending hours in the kitchen. Rich, fudgy brownies swirled with creamy cheesecake and a subtle kick of chilli that brings out the chocolate's depth, all ready in under an hour. The beauty of this recipe is how straightforward it is, plus dark chocolate is packed with antioxidants that make you feel less guilty about indulging. Whether you're baking for a dinner party or just craving something special on a weeknight, these brownies deliver restaurant quality results with minimal fuss.
Ella x
Ingredients
- 250dark chocolate (250g)
- 180 gunsalted butter (180g)
- 200 gcaster sugar (200g)
- 150 gbrown sugar (150g)
- 4 egglarge eggs (4)
- 120 gplain flour (120g)
- 30 gbaking powder (30g)
- 10 gsalt (10g)
- 20 gchilli powder (20g)
- 80 gcocoa powder (80g)
- 200 gcream cheese (200g)
- 120 mlmilk (120ml)
- 5 mlvanilla extract (5ml)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line an 18x18cm baking tin with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
In a large saucepan, melt the chocolate and butter over low heat, stirring occasionally.
Tip: Use a double boiler if you don't have a heatproof bowl that fits over a pot of simmering water.
- 4
Once the chocolate is melted, remove the saucepan from the heat and stir in the caster sugar, brown sugar, and chilli powder until well combined.
Tip: Be careful not to let the mixture boil.
- 5
Add the cocoa powder and stir until the mixture is smooth.
Tip: Make sure to scrape the sides and bottom of the saucepan to avoid any lumps.
- 6
In a separate bowl, whisk together the eggs and vanilla extract until well combined.
Tip: Use room temperature eggs for a lighter texture.
- 7
Add the milk to the egg mixture and whisk until smooth.
Tip: Make sure to scrape the sides and bottom of the bowl to avoid any lumps.
- 8
Pour the wet ingredients into the chocolate mixture and stir until just combined.
Tip: Be careful not to overmix the batter.
- 9
Fold in the flour mixture until just combined, being careful not to overmix.
Tip: Make sure to preserve the air pockets in the batter.
- 10
Pour half of the batter into the prepared baking tin.
Tip: Use a spatula to smooth the top and create a even surface.
- 11
In a separate bowl, beat the cream cheese until smooth.
Tip: Use an electric mixer or a whisk to achieve the right consistency.
- 12
Pour the remaining batter into the baking tin, followed by the cream cheese mixture.
Tip: Use a spatula to create a marbled effect, if desired.
- 13
Bake for 25-30 minutes or until a toothpick inserted 2 inches from the edge comes out clean.
Tip: Make sure to rotate the baking tin halfway through the baking time to ensure even cooking.
- 14
Remove from the oven and let cool completely in the tin.
Tip: Use a spatula to loosen the brownies from the tin before slicing.
- 15
Cut into 6-8 squares and serve.
Tip: Enjoy the gooey chocolate centre and the creamy cheesecake topping.
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