Cheesecake Brownies

Fudgy, cheesecakey, yummilicious!
Author Tiffany H


Brownie Batter

  • 9 tbsp butter
  • 6 tbsp unsweetened cocoa
  • 3/4 c maple sugar
  • 1/4 c honey
  • 2 farm-fresh eggs beaten
  • 1/2 tsp vanilla
  • 1/4 c organic white spelt flour
  • 1/4 tsp Real Salt

Cheesecake Filling

  • 8 oz organic cream cheese (or cream cheese made from yogurt)
  • 1/3 c sour cream (cultured, not pasteurized)
  • 1/2 c maple sugar
  • 1/2 tsp vanilla
  • 1 egg


  1. Preheat oven to 325 degrees.
  2. Line 8x8 pan with parchment paper or grease it really well with coconut oil or palm oil shortening.
  3. Melt butter and cocoa together in saucepan on the stove over low heat.
  4. Remove from heat, add maple sugar and honey.
  5. Add eggs and vanilla, stir till smooth, then add flour and salt.
  6. Pour in pan and set aside.

For the cheesecake

  1. Stir all ingredients together really well.
  2. Drop by large spoonfuls on top of brownies.
  3. Swirl with a knife, or if they're just for you, feel free to use your finger. ;-)
  4. Bake in preheated oven 35-45 minutes or until toothpick comes out clean.
  5. Remove and cool, then serve, either alone or with delicious homemade raw milk ice-cream!
  6. Enjoy! :-)

Recipe Notes

I used strained yogurt for my 'cream cheese' and it worked great. Take a cheesecloth or clean dishcloth, dump your raw milk yogurt, or cultured (not pasteurized) plain yogurt from the store in and tie it up. Hang above a big enough bowl (you will lose at least 50% of what's in the cheesecloth as whey) for several hours, then scrape it out of the cloth and add a pinch of salt. You want it to be a thick, cream cheese consistency. If it's still runnier than that, hang it back up! Then you have your 'cream cheese'! :-) Oh and don't throw away the whey (what's in the bowl). It goes well in place of water in bread and rolls, and makes them super moist!