> Skip to content

Recipe  •  6 September 2016


Cherry cheesecake fudge brownie

Surprisingly easy to make and is the best brownie of all time – gooey and fudgy, not dry and cake-like.

This is surprisingly easy to make and is the best brownie of all time – gooey and fudgy, not dry and cake-like. It depends on the sizes you cut it into, but it will easily make 30–36 pieces for an office shout. 

Makes up to 36 pieces
Prep Time 20 minutes
Baking Time 35 minutes
Eating Time 20 seconds!

6 eggs
2 cups caster sugar
300g dark chocolate, chopped
300g butter, chopped into cubes
1½ cups flour
½ cup dark baking cocoa (Dutch cocoa)
2 teaspoons vanilla essence
2 cups cherries, stoned & halved (if you use free-flow pitted frozen cherries, do not defrost them)
icing sugar for dusting (optional)

250g full-fat cream cheese, at room temperature
1 egg
½ cup caster sugar

Preheat oven to 170°C. Line a 25cm x 35cm sponge roll tin with baking paper, leaving a good amount hanging over the edges.

To make the filling, beat the cream cheese with an electric mixer until smooth and fluffy. Add the egg and caster sugar. Mix thoroughly. Scrape out into a small bowl and set aside.

To make the brownie: in the same bowl as used for the filling (no need to wash the bowl), beat the eggs and sugar together until pale and fluffy. In a small saucepan, over a medium heat, melt the chocolate and butter together, gently stirring with a spatula as it melts. Do not be tempted to turn the heat up too high. It will take about 10 minutes. Scrape the chocolate into the egg and sugar mixture and beat until smooth. Add the flour and cocoa, sifted together straight into the mixer. Add the vanilla and combine everything together.

Scrape brownie mixture into the prepared tin. Dollop teaspoons of cream cheese mixture all over the surface and swirl with a small paring knife. Evenly sprinkle with the cherries. There is no need to mix these in, as the brownie will rise up around them.

Bake for 30–35 minutes. The surface will be quite shiny and appear still fairly soft. Cool completely in the tin before lifting out by the paper overhang.

For a professional café presentation, use a serrated bread knife to trim the sides off the brownie so that no portion has a hard edge. Cut up to preferred size and shape. Dust with icing sugar before serving if desired.

Elbows Off the Table, Please Jo Seagar

Delicious, effortless recipes along with wise advice on how to navigate any social occasion.

Buy now
Buy now

More features

See all recipes
Mini fruit mince pie cheesecakes

A combination of two Christmas favourites — fruit mince pies and creamy delicious cheesecake, from Better Than a Bought One.

Cauliflower couscous salad with grilled halloumi

A salad you can prepare ahead for a backyard BBQ, from Better Than a Bought One.

Dried apricots with basil cream cheese & honey roasted almonds

Very popular nibbles that are easy to prepare in advance from Better Than a Bought One.

Jo Seagar's simple etiquette tips

Good manners open doors that even the best education can’t. 

Dolly's Hangover Mac and Cheese recipe from Everything I Know About Love

Now that the TV adaptation of Dolly Alderton's iconic memoir is screening on TVNZ, may we suggest you pair your viewing with her totally indulgent mac and cheese recipe from Everything I Know About Love.

Sticky, Spicy Basil Shrimp

I developed a habit of eating the entire shrimp when I was a kid.

Tartara Marshmallow

This light and airy marshmallow beautifully harnesses the natural citrus aroma and flavour that tarata has to offer. Serve them torched, or not – they’re delicious either way.

Speculoos cake

This cake is a must for speculoos biscuit lovers.

Cod with tahini, pine nuts and spinach

I confess that I was seduced by the man who made this dish for me.

Baked rhubarb posset with almonds

I love rhubarb and used to grow it outside my window in east London.

Luscious lemon, raspberry & rosemary bars

If you’re a lemon-lover you will adore these decadent, keto-friendly, luscious lemon bars studded with succulent raspberries and fragrant rosemary. Beware! – HIGHLY ADDICTIVE :)

Turkish-style eggs, whipped ricotta & brown chilli butter

The magic of warm, runny eggs and cold garlicky ricotta with a spicy kick of bolshy butter will blow your mind. . . So simple but so delicious, a magical dish to impress with ease.

Looking for more recipes?

See all recipes