Honey Cheesecake Brownies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My favorite thing about these brownies is how quickly they come together in under an hour from start to finish. The combination of rich chocolate and creamy cheesecake is absolutely irresistible, and I love that I can use Greek yogurt to add extra protein and creaminess without the heaviness of traditional cream cheese. They're perfect for weeknight baking when you want something impressive but don't have all day to spend in the kitchen. The honey adds a subtle sweetness and natural moisture that keeps them fudgy and delicious every single time.
Ella x
Ingredients
- 250all-purpose flour
- 200 gunsalted butter(melted)
- 400 ggranulated sugar
- 150 gbrown sugar
- 100 ghoney
- 4large eggs
- 150 gplain greek yogurt
- 1 mLvanilla extract
- 100 gunsweetened cocoa powder
- 250 gsemi-sweet chocolate chips
- 100 gsemolina flour
- 10 gbaking powder
- 5 gsalt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
In a medium bowl, whisk together the flour, cocoa powder, semolina flour, baking powder, and salt. Set aside.
- 3
In a large bowl, combine the melted butter, granulated sugar, brown sugar, and honey. Beat until smooth.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
In a separate bowl, whisk together the Greek yogurt and melted butter.
- 6
Add the dry ingredients to the wet ingredients and stir until combined.
- 7
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to burn the chocolate.
- 8
Pour the chocolate into the batter and stir until smooth.
- 9
Pour the batter into a greased 20x20cm baking pan.
- 10
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
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