Dark and white chocolate brownies

This two-tone brownie is a delectable twist on the classic recipe and can be easily dressed up as a decadent dessert.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 8, Makes 16 Item
  • Print


Dark and white chocolate brownies
  • 125 gram butter
  • 1/4 cup dark cocoa
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 1 cup plain flour
Cream cheese
  • 80 gram butter, melted
  • 1 cup caster sugar
  • 125 gram cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1/4 cup self-raising flour


Dark and white chocolate brownies
  • 1
    Preheat the oven to 180°C. Line a brownie or slice tin (about 20cm x 20cm) with paper.
  • 2
    Melt butter and cocoa, stirring until smooth. Add sugar and eggs, and beat with a wooden spoon until smooth. Add flour and blend well. Pour into tin.
  • 3
    For the cream cheese layer, mix the melted butter with the sugar, cream cheese and egg, and beat well until smooth. Mix in vanilla and flour.
  • 4
    Dollop spoonfuls of white mixture over the dark and swirl. Bake for 30-40 minutes.


A swirly cream cheese layer makes this brownie a little special. Don’t overcook it or it will be dry. Test with a skewer – it should have a sticky residue that can be rolled into a ball in your fingertips.