Ingredients Jump to Instructions ↓

  1. 80g butter, melted

  2. 1 teaspoon vanilla extract

  3. 1 cup (200g) firmly packed brown sugar

  4. cup (50g) cocoa powder

  5. 2/3 cup (100g) plain flour

  6. cup (35g) self-raising flour

  7. 3 egg whites, beaten lightly

  8. cup (60ml) reduced-fat milk

  9. cup (25g) pecans, halved lengthways

  10. Cream cheese topping

  11. 125g light spreadable cream cheese blend

  12. cup (55g) caster sugar

  13. 1 egg

  14. NOTE: This recipe is best made on day of serving.

Instructions Jump to Ingredients ↑

  1. Preheat the oven to moderately slow (160C/140C fan-forced). Grease and line base and sides of a deep 19cm square cake pan.

  2. Combine the butter, extract and sugar in a large bowl; stir in the combined sifted cocoa and flours until smooth. Add egg whites and milk; mix until combined.

  3. Spread mixture into the prepared pan; bake in a moderately slow oven for 15 minutes.

  4. For the cream cheese topping, beat cheese and sugar together in a small bowl with an electric mixer until smooth; add the egg and beat until combined.

  5. Remove brownie from the oven; carefully pour over the cream cheese topping, sprinkle with nuts. Bake for a further 12 minutes or until topping is firm to touch. Cool in the pan.

  6. Suitable to freeze. Not suitable to microwave.

  7. Photography by Simon Furlong.


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