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This article was taken from our July 2018 Issue

Rainbow Cheesecake Brownies

A colourful brownie recipe from ‘The Unicorn Cookbook’ by Alix Carey, pick up your copy here.

Makes 16


  • For the brownies:
  • 225g dark chocolate (minimum 70% cocoa)
  • 150g unsalted butter
  • 3 eggs
  • 225g caster sugar
  • 100g plain flour
  • For the cheesecake:
  • 150g cream cheese
  • 50g caster sugar
  • 1 egg
  • Gel food colouring (pink, blue, yellow, orange)


Brownie batter:

  1. Preheat the oven to 170℃ and grease and line a 20cm square baking tin.
  2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Once the ingredients have melted, remove the bowl from the pan and set aside to cool slightly.
  3. While the mixture cools, whisk the eggs and caster sugar in a large bowl until well combined. Add the eggs and sugar to the melted chocolate and butter and mix for around 1 minute.
  4. Add the flour and carefully fold it into the mixture using a metal spoon until fully incorporated.

Cheesecake mixture:

  1. Beat the cream cheese, caster sugar and egg together until smooth. Split the mixture between four bowls and add 1/4 tsp of different gel food colouring to each bowl.
  2. Spoon the brownie mixture into the cake tin and smooth it into all the corners. Spoon the cheesecake mixtures in a random formation on top. Using a knife, swirl the two mixtures together to give a rainbow marble effect.
  3. Bake in the oven for 25-30 minutes. Remove from oven, leave in the tin and set aside to cool completely before peeling off the baking paper and cutting into squares.