The best of both worlds


  • 100g dark chocolate

  • 1/2 cup warm water

  • 60g butter

  • 3/4 cup brown sugar (firmly packed)

  • 2 egg, whisked

  • 1/2 cup plain flour

  • 1/3 cup SR flour

  • 1/2 cup cocoa

  • 250g cream cheese (I use light)

  • 1 cup sour cream

  • 1/4 cup caster sugar

  • 1 egg (extra) whisked

  • 300g mixed berries


  • 1.

    Preheat oven to 180°C.

  • 2.

    Line a 30cm tin with baking paper.

  • 3.

    Combine the chocolate, water and butter in a saucepan. Continue to stir until the chocolate melts and the mixture is smooth.

  • 4.

    Add the brown sugar and stir to combine, off the heat. Allow to cool.

  • 5.

    Add the eggs, combined flours and cocoa powder and combine. Spoon mixture into prepared pan and smooth the surface. Place to the side.

  • 6.

    Combine the cream cheese, sour cream, caster sugar and extra egg in a bowl until smooth. Stir in half the berries.

  • 7.

    Pour the cheesecake mixture over the chocolate mixture and sprinkle with the remaining berries.

  • 8.

    Bake in oven for 45 minutes or until cheesecake is set, but still blonde.

  • 9.

    Remove from oven. Set aside for 30 minutes to cool before placing in the fridge to cool completely.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 227kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 3g
  • Carbohydrate 24g
  • Sugar 15g
  • Sodium 79mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe for brownies or cheesecake can be made as stand-alone slices. You can use any types of berries, and fruit for this.

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