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Cream cheese brownie

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Cream cheese brownie



113g unsalted butter

115g dark chocolate

250g sugar

2 large eggs

1 tsp vanilla extract

65g plain flour

pinch of salt

Cream cheese topping:

460g Langage Farm curd cheese

130g sugar

1 tsp vanilla extract

2 large eggs



In a heatproof bowl, placed over a saucepan with simmering water, melt butter and chocolate.  Remove from heat and stir in sugar and vanilla.  Add the eggs, one at a time, mixing together well.  Stir in the flour and salt and make sure the batter is smooth and glossy.  Keep 1/2 cup of the brownie mixture and spread the rest onto a prepared baking pan (square or round).

In a bowl mix together the cream cheese until smooth, add the sugar, vanilla and eggs and process until cream and smooth.  Spread the cream cheese mixture evenly over the brownie mixture.  Add dollops of the saved brownie mixture on top of the cream cheese and make a swirl effect with a knife.

Bake in a preheated oven at 160°C for 30 – 40 mins until the brownies are set and the cream cheese is just beginning to brown.  Remove from the oven and place on a cooling rack.  Once cool cover the cake and place in the fridge overnight.

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