Mango Cheesecake Brownies
A fudgy brownie base meets silky mango cheesecake swirls in this tropical twist on a classic dessert. Perfect for warm-weather indulgence or when you want something both rich and refreshing.
Equipment
- 8x8-inch baking pan
- mixing bowls
- hand mixer or whisk
- spatula
- knife or skewer for swirling
Ingredients
- 1/2 cup unsalted butter
- 100 g dark chocolate (chopped)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 200 g cream cheese (softened)
- 1/2 cup mango puree (from ripe mangoes)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- 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.
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.
Nutrition
Calories: 225kcalCarbohydrates: 24gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 17gVitamin A: 450IUVitamin C: 4mgCalcium: 35mgIron: 1.3mg