Cheesecake Swirl Brownies

A brownie classic! Vanilla cheesecake and chocolate brownie swirled together to create a perfect combination.

Difficulty Level

Cheesecake Swirl Brownies

A brownie classic! Vanilla cheesecake and chocolate brownie swirled together to create a perfect combination.

  • 2h 30min Total Time
  • 16 Servings

All You Need Is ...

  • 40ml vegetable oil, plus extra for greasing
  • 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
  • 1 medium free range egg
  • 75ml water
  • 40g milk or dark chocolate chips

For the cheesecake swirl

  • 50g full-fat soft cheese, at room temperature
  • 25g caster sugar
  • 1 tablespoon beaten free range egg
  • 1/2 teaspoon vanilla extract

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line the base and sides of a 20cm square cake tin with baking paper.

Make the cheesecake swirl. In a small bowl, beat the soft cheese and caster sugar together until smooth. Add the egg and vanilla extract and stir to mix. Set aside.

Mix the vegetable oil, brownie mix, water and egg together in a bowl until well blended. Spread the mixture evenly in the prepared cake tin, then spoon over the soft cheese mix. Cut through the mixture several times with a knife to create a marbled effect. Scatter over the chocolate chips.

Bake for 35-40 minutes, or until a round bladed knife inserted into the brownie comes out almost clean. Leave in the tin to cool completely; about 1 1/2 hours. Use the baking paper to lift the brownie square from the tin and cut into 16 squares to serve. Store any leftover brownie squares in an airtight container for 2-3 days.

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