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Delicious vanilla cheesecake brownies.


  • Total Time: 165 min.



200 g dark chocolate (70 %)
200 g unsalted butter, room temperature
200 g icing sugar
3 eggs, medium
110 g plain flour
1 tbsp Taylor & Colledge Vanilla Extract


600 g cream cheese
100 g icing sugar
1 tbsp Taylor & Colledge Vanilla Extract
3 eggs, medium
120 g raspberries


Step 1: To start with our lovely vanilla cheesecake brownies preheat the oven to 170 °C (fan not recommended)/ gas mark 3. Line a 30 x 20 baking tin with parchment paper.

Step 2: To make the brownie, roughly chop the chocolate and put in a heatproof bowl over a pan of simmering water, do not let the water touch the bowl, stirring occasionally until melted.

Step 3: Add the butter and sugar to a mixing bowl and beat until light and fluffy. Add the vanilla extract and eggs, one at a time and mix well. Slowly add the flour, then mix a on high speed until smooth.

Step 4: Slowly pour in the melted chocolate and mix until combined. Pour the mixture in the baking tin.

Step 5: For the cheesecake layer add the cream cheese, sugar and vanilla extract in a mixing bowl and slowly mix until smooth. Add the eggs one by one while mixing.

Step 6: Carefully pour over the brownie mixture and swirl with a fork. Sprinkle the raspberries on top.

Step 7: Bake for 30 – 40 minutes until the cheesecake is set. Leave to cool completely in the tin and then refrigerate for 2 hours or overnight.

Keep our vanilla cheesecake brownies in the refrigerator up to 3 days.

  • Prep Time: 15 min.
  • Resting Time: 120 min.
  • Cook Time: 30 min.