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Black and White Brownie Cake

Serve 10


  • Cream cheese swirl
  • 250g packet Australian cream cheese
  • 1x 200ml tub Australian sour cream
  • 1 egg
  • 1/2 cup caster sugar
  • 2/3 cup dark chocolate chips
  • Brownie cake
  • 175g good-quality dark chocolate
  • 175g Australian unsalted butter
  • 1 tsp vanilla extract
  • 1/4 cup brandy
  • 3 eggs, beaten
  • 1 cup firmly packed dark brown sugar
  • 1 cup caster sugar
  • 1 1/2 cups plain flour
  • 1 tsp baking powder
Download Recipe (PDF)


  1. 1. Beat together cream cheese, sour cream, egg and 1/2 cup sugar together with an electric beater until well combined. Stir in choc chips. Set aside.
  2. 2. Stir chocolate, butter, vanilla and brandy in a glass bowl over a pot of simmering water, (the bowl musn't touch the water) until smooth. Remove from heat.
  3. 3. Whisk eggs and sugars together until combined, then whisk into chocolate mixture. Sift in the flour and baking powder. Stir until just combined.
  4. 4. Dollop chocolate and cream cheese mixtures alternately into a lined 24cm springform pan. Use a butter knife or metal skewer to swirl the mixture. Bake at 180°C for 1 hour or until the cake starts to shrink away from the sides of the pan. Cool slightly before removing the outer ring from the pan. Slide onto a serving platter and dust with cocoa before serving with thick cream.


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