• Partnered with
  • Makes 20 pieces
  • 100 mins cook

New York chocolate brownie

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


New York chocolate brownie

  • 200 g butter
  • 430 g raw or brown sugar
  • 1/3 cup good-quality cocoa, plus extra for dusting
  • 200 g dark chocolate, chopped
  • 4 eggs
  • 1/4 cup water
  • 100 g flour
  • 1 1/4 tsp baking powder
  • 1/2 cup walnut halves
  • 1 tsp vanilla extract
  • icing sugar, for dusting

Cream cheese filling

  • 150 g cream cheese, room temperature
  • 3 tbsp raw sugar
  • 1 egg
  • 2 tsp 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.
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