Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it well.
- Melt butter and chopped dark chocolate together in a double boiler or microwave. Stir until smooth.
- Whisk in the sugar and eggs, one at a time, beating well after each addition. Fold in flour and salt just until combined.
- In a separate bowl, beat the cream cheese, mango puree, powdered sugar, and vanilla until smooth and custard-like.
- Pour brownie batter into the pan. Drop spoonfuls of mango cheesecake mixture on top and swirl gently with a knife for a marbled effect.
- Bake for 30–35 minutes, or until the center is just set and a toothpick comes out with moist crumbs. Cool completely in the pan.
- Chill for at least 1 hour for clean slicing. Serve chilled or at room temperature. Store in the fridge for up to 5 days.
Nutrition
Notes
Chill for at least 1 hour before slicing for cleaner cuts. For a fruitier flavor, increase mango puree to ¾ cup. These brownies freeze well—wrap individual portions and thaw in the fridge overnight.