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Photo of Chocolate cheesecake brownie by WW

Chocolate cheesecake brownie

Total Time
40 min
10 min
30 min
A family favourite, the cream cheese icing gives it that extra kick.


No added sugar apple puree

1 cup(s)

Cocoa powder

cup(s), sifted (40g)

White self-raising flour

¾ cup(s), (110g)

Bicarbonate of soda

½ tsp

Dark chocolate chips

½ cup(s), (100g)

Caster sugar

¾ cup(s), (170g)

Extra light cream cheese

250 g

Egg yolk

1 medium


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm (base measurement) square cake tin with oil and line base and sides with baking paper.
  2. Place puree, cocoa, flour, bicarbonate of soda, chocolate, salt and ½ cup sugar in a large bowl and stir to combine. Pour mixture into prepared tin.
  3. Using electric beaters, beat cream cheese, egg and remaining sugar in a medium bowl. Pour cream cheese mixture over chocolate mixture.
  4. Bake for 30–35 minutes or until cooked when tested with a skewer. Cool brownie in tin. Cut into 12 pieces. Serve.


TIP: To test if cakes are cooked, insert a wooden skewer into the centre. When you pull it out it should be clean, with no traces of batter.