New York chocolate brownie

The brownie’s sweetness is balanced by a vanilla-laced cream cheese filling. Make two days before Christmas for gifts; it freezes well, too, and can also be enjoyed as a warmed dessert with berries

  • 1 hr 40 mins cooking
  • Makes 20 piece
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New York chocolate brownie
  • 200 gram butter
  • 430 gram raw or brown sugar
  • 1/3 cup good-quality cocoa, plus extra for dusting
  • 200 gram dark chocolate, chopped
  • 4 eggs
  • 1/4 cup water
  • 100 gram flour
  • 1 1/4 teaspoon baking powder
  • 1/2 cup walnut halves
  • 1 teaspoon vanilla extract
  • icing sugar, for dusting
Cream cheese filling
  • 150 gram cream cheese, room temperature
  • 3 tablespoon raw sugar
  • 1 egg
  • 2 teaspoon vanilla extract


  • 1
    Preheat oven to 170°C. Line a deep 20cm x 26cm baking dish with baking paper.
  • 2
    In a small saucepan melt butter then add sugar, cocoa and chocolate. Stir until sugar and chocolate have dissolved.
  • 3
    Whisk together eggs and water in a large bowl until well blended. Sift flour and baking powder together in a separate bowl and stir through walnuts.
  • 4
    Add the chocolate mix to the egg mixture then fold in the dry ingredients and vanilla. Mix gently until all the ingredients are combined.
  • 5
    Place all filling ingredients in a bowl and beat until combined.
  • 6
    Pour half chocolate mixture into baking dish. Dot with spoonfuls of cream cheese mixture. Add rest of chocolate mixture and smooth over.
  • 7
    Bake for around 1¼ hours, until the top begins to crack in a few places. Let brownie cool before cutting into squares. Dust with a little cocoa and icing sugar before serving.