These cheesecake brownies are fudgey, gooey and delicious. I usually make these with raspberries to make the Hummingbird style raspberry brownie cheesecake!

This time, I needed to come up with something Halloween themed for a charity bake sale at work. I’m not good with decorating cakes, so I didn’t really fancy attempting a creepy cake. Instead, I scanned through tons of ideas on Pinterest (including breadstick chopped fingers, witch cupcakes and marshmallow ghosts). Eventually, I saw some Halloween themed cheesecake brownies and decided to go with the safe option. 😉

Here is the recipe:

Cooking time: 35 minutes
Oven temperature: 180C

Ingredients

For the brownies:

• 200 gm dark cooking chocolate
• 1/2 cup butter (about 2 sticks)
• 3/4 cup plain flour
• 1 1/4 cup caster sugar
• 3 large eggs
• Black food colour gel

For the cheesecake:

• 250g cream cheese
• 1 egg
• 1/4 cup caster sugar
• Orange food colouring gel

Method:

1. Turn the oven on to 180C.
2. Use greaseproof paper to line a rectangular baking tin (11 x 7 inches).
3. In a large pot, melt the butter and chocolate together.
4. Add the sugar and stir well.
5. Let the chocolate, butter and sugar mixture cool down for 20 minutes.
6. Add the eggs and combine well.
7. Finally, add the flour and mix well (make sure you scrape the flour off the sides of the pot).
8. Add the black food colouring gel and mix it well.
9. Pour the mixture into the baking tin but leave 5 tablespoons of mixture for the swirls in the cheesecake.
10. In a separate mixing bowl, add all the ingredients for the cheesecake and whisk using an electric whisk until everything is combined.
11. Pour the cheesecake mixture over the brownie mixture.
12. Using a spoon, dollop 5 table spoons of the brownie mixture over the cheesecake mixture (make sure they are spread out).
13. With a tooth pick, swirl the dollops of brownie mixture through the cheesecake mixture.
14. Bake in the oven for 35 minutes.
15. Take out of the oven and let it cool before diving in!