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“One of Nigella Lawson's recipes. Make sure the cream cheese is very cold to help make slicing easier.”
16-20 squares

Ingredients Nutrition


  1. Preheat oven to 180C/350F.
  2. You will need a square metal baking tin, 23 cm X 4 cm deep, greased and lined.
  3. Melt the chocolate and butter over medium-low heat in a heavy saucepan, then remove from the heat to cool slightly.
  4. Beat the eggs lightly in a bowl with the sugar and vanilla, then beat into the cooled chocolate.
  5. Add the flour and salt and beat until smooth.
  6. Pour half the mixture into the prepared baking tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these slices.
  7. Pour over the remaining brownie mixture, using a rubber spatula to make sure each bit of cheese is covered.
  8. Bake for 20 minutes; the top should be slightly paled and dry, but a cake-tester poked in the center should reveal a still-sticky center.
  9. Cool for at least 10 minutes before cutting into little squares. The cooler they are, the easier they'll be to lift out.
  10. NOTE: The yield number depends on how big or small you cut them.

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