These Witches Brew Brownies are the perfect devilish treat to bake this spooky season. A rich and fudgy chocolate brownie swirled with green and pink vanilla cheesecake and topped with sprinkles. They’re sure to keep the little monsters happy.
These Witches Brew Cheesecake Brownies are one of our most popular halloween treats in the bakery. We go through trays upon trays on the lead up to Halloween, in fact, I’ll be whipping some up in the morning. To be honest, I understand why they’re so popular. Thick and dense brownie topped with a creamy vanilla cheesecake, what could go wrong? They’re so delicious and way easier to make than you’d think.
Why these Witches Brew Brownies are the best!
- They’re dense, fudgy and so delicious.
- Easy to make and so striking.
- Easily customisable. You can change up the colours, add flavourings to the cheesecake or even drop some jam or nutella in with the swirls.
- They’re perfect for all your Halloween parties, I promise you’ll be the MVP if you turn up with these.
Here’s what you’re going to need:
- Unsalted Butter – Make sure your butter is at room temperature before you start, this speeds everything up but you can use butter straight from the fridge if that’s all you have.
- Caster Sugar – Fine grain sugar which dissolves quickly. Also known as Superfine Sugar.
- Eggs – Always large, always free range!
- Plain Flour – Sometimes called All Purpose flour.
- Dark Chocolate – Also called Plain Chocolate or Bitter Sweet Chocolate. I like to use a 70% cocoa solid chocolate for my brownies but you can go higher if you like. Do not use milk chocolate as it’s far too sweet.
- Cream Cheese – Always use full fat cream cheese, Philadelphia is my favourite.
- Food Colouring – I used pink and green here but any witchy colours are great. Orange and purple would work really well too.
Tips for making Witches Brew Brownies:
- Can I use milk chocolate in the brownie layer? – No, milk chocolate is far too sweet and your brownie will come out super gross. Always use plain chocolate when making brownies. You can use a 70% solid chocolate if you’re not keen on the higher percentages but I wouldn’t recommend going any lower than that.
- Can I freeze these brownies? – Yes! You can freeze the whole tray or individual brownies wrapped in a double layer of cling film for up to 3 months. Just defrost at room temperature.
- Can I make them Gluten Free? – Yes, just use Doves Plain Flour Blend. It’s the best I’ve used for baking.
- My cheesecake is too thin – Add a table spoon of flour and mix, that should thicken it up without changing the taste or texture.
- How long will these bad boys last? – Pop the cut brownies in an airtight Tupperware container and keep them in the fridge for up to 1 week.
- Can I use ingredients straight from the fridge? – You can but it’s best to use room temperature ingredients. This will ensure everything mixes together well and will create the best results.
- How can I make sure my brownies look neat? – Firstly make sure you’ve chilled your brownies in the fridge, cold brownies cut much easier than room temperature. Secondly, wipe your knife between each cut. Clean blades make for clean cut brownies.
- Do I have to let them chill over night? – No, you can eat them as soon as they’re cold but they wont have the same dense, fudgy texture as the ones in the photographs.
- Can I use a boxed brownie mix? – Yes, of course you can. Just follow the box instructions and add the cheesecake to the top.
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For the Brownies:
- 250g unsalted butter
- 300g plain chocolate
- 3 large, free range eggs
- 350g caster sugar
- 175g plain flour
For the Cheesecake:
- 200g full fat cream cheese
- 60g caster sugar
- 1 large, free range egg
- pink and green food colouring
For the Cheesecake:
- Place all of the cheesecake ingredients in a medium bowl and whisk with a hand mixer until smooth and thick.
- Divide the cheesecake into two separate bowls and add a drop of green food colouring to one and a drop of pink to the other. Mix to combine. You want the colours to be quite vibrant as it will dull as it cooks.
- Pop the bowls in the fridge while you make the brownies.
For the Brownies:
- Preheat oven to 170°C and line a 9″x9″ square tin with baking parchment.
- In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. In the bowl of an electric mixer whisk the eggs and sugar together until light and fluffy. With the mixer on low pour the melted chocolate into the egg mixture in a slow steady stream, mix until combined. Add in the flour and stir until the flour just about disappears, take care not to over mix at this point.
- Pour the batter into the prepared pan and smooth out with the back of a spoon. Retrieve the cheesecake from the fridge and drop alternating spoonfulls of the mixtures on top of the brownies. When you’re satisfied with the amount of cheesecake grab a skewer or a knife and swirl the cheesecake together making a pretty pattern.
- Bake for 25-30 minutes or until there is just a slight jiggle in the centre of the pan.
- Leave to cool completely, preferably overnight in the fridge. Cut into squares and enjoy.