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180 g dark chocolate
180 g unsalted butter
30 ml coffee granules
250 ml light brown sugar
60 ml tightly packed soft brown sugar
4 extra large eggs
125 ml cake flour
60 ml cocoa powder
5 ml baking powder
100 g walnuts, roughly chopped
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
60 ml castor sugar
5 ml vanilla essence
Line a ±18 cm x 28 cm x 4 cm deep pan with baking paper, leaving enough paper on the sides to lift the brownies from the pan after baking. Break the chocolate into pieces and place together with 60 g of the butter in a heatproof bowl over a pot with simmering water. Stir now and again until melted.
Add the coffee granules and stir through (the coffee doesn't have to dissolve). Set aside. Beat the remaining butter (120 g), light brown sugar and soft brown sugar together until well combined. Add 3 of the eggs, one at a time, beating well after each addition. Beat until thick and creamy.
Sift the flour, cocoa powder and baking powder together and add to the egg and sugar mixture. Mix until just combined. Add the chocolate and mix well. Stir in the walnuts. Beat the cream cheese, castor sugar, vanilla essence and remaining egg together until creamy.
Spoon half of the chocolate mixture into the prepared pan. Spoon dollops of half of the cream cheese mixture on top. Spoon the remaining chocolate mixture on top and follow with dollops of the remaining cream cheese mixture.
Use a knife and pull through the mixture first in one direction and then in the other direction to create a swirl pattern. Bake in a preheated oven at 180◦ C for 40 minutes. The brownies will still be slightly wobbly. Remove from the oven and leave to cool in the pan. Lift out of the pan. Cut into squares.
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