Treacle Cheesecake Brownies
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These treacle cheesecake brownies are my favorite way to satisfy a serious chocolate craving without spending hours in the kitchen. The magic happens when rich, fudgy brownie meets creamy cheesecake swirl, all tied together with the deep molasses flavor of treacle. What I love most is that Greek yogurt keeps things moist while adding protein, so you're getting a little nutritional boost with every indulgent bite. The whole thing comes together in just 55 minutes from start to table, making it perfect for when you want homemade dessert without the fuss. Trust me, once you try these, they'll become your go to treat for impressing people or simply treating yourself.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 150 gunsalted butter(melted)
- 250 ggranulated sugar(null)
- 100 gtreacle(null)
- 4 nulllarge eggs(room temperature)
- 150 gplain greek yogurt(null)
- 120 gplain flour(null)
- 8 gbaking powder(null)
- 6 gsalt(null)
- 80 gunsweetened cocoa powder(null)
- 20 gmilk powder(null)
- 100 gchopped walnuts(optional)
- 120 gdark chocolate chips(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease an 18x18cm baking tray and line with parchment paper.
Tip: Use a high-quality parchment paper to prevent the brownies from sticking.
- 2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Tip: Make sure to whisk well to avoid lumps.
- 3
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Tip: Don't overmix the batter, or the brownies will be dense.
- 4
In a separate bowl, whisk together the treacle and yogurt. Add the melted butter and whisk until smooth.
Tip: Be careful not to splash the mixture.
- 5
Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped walnuts, if using.
Tip: Don't overmix the batter, or the brownies will be tough.
- 6
Pour the batter into the prepared baking tray and smooth the top.
Tip: Use a spatula to create a smooth, even surface.
- 7
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Tip: Don't overbake, or the brownies will be dry.
- 8
Remove from the oven and let cool completely in the tray.
Tip: Use a spatula to loosen the brownies from the parchment paper.
- 9
Cut into squares and serve.
Tip: Let the brownies cool completely before serving to ensure they set properly.
- 10
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 11
Drizzle the melted chocolate over the cooled brownies.
Tip: Use a spatula to create a smooth, even layer.
- 12
Cut into squares and serve.
Tip: Let the brownies set at room temperature for 30 minutes before serving.
- 13
Serve warm or at room temperature, dust with powdered sugar if desired.
Tip: Optional but highly recommended.
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