Chocolate Pot And Cheesecake Brownies: 3 Easy Recipes To Celebrate National Chocolate Week

We never need an excuse to eat chocolate, but as it's National Chocolate Week we thought it was the perfect opportunity to try something a little different with our favourite ingredient.

And so, we asked organic chocolate brand Green & Black's for three scrumptious chocolate-based recipes.



Serves 6


200g (70% cocoa solids) chocolate, broken into small chunks

100ml boiling water

1 teaspoon vanilla extract

125ml whipping cream


  • Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, sure the bowl doesn’t touch the water. Take off the heat.
  • Add the boiling water to the chocolate and vanilla extract. The water must be added slowly and gradually to avoid the chocolate splitting.
  • Add the whipping cream – the texture should be like that of crème anglaise. Pour straight into espresso cups and leave to set in a cool part of the kitchen for at least 45 minutes before serving.

Top tip:

~ Assuming that you have had to buy a 300ml pot of cream, the remaining cream can be whipped and added to the top of each chocolate pot.


Makes 16


For the brownie mix:

280g unsalted butter, plus extra for greasing

170g dark (70% cocoa solids) chocolate

350g unrefined golden caster sugar

70g plain flour

Pinch of salt

5 medium free-range eggs

2 teaspoons vanilla extract

100g white chocolate, broken into small pieces

For the cheesecake mix:

350g cream cheese

75g unrefined golden caster sugar

1 teaspoon vanilla extract

2 medium free-range eggs

170g fresh raspberries


  • Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm square brownie tin.
  • To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Remove from the heat and set aside to cool.
  • Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth
    • Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the white chocolate. Blend together until you create a shiny chocolatey mixture. Pour this into the prepared tin.
    • Next make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla extract and eggs until smooth and creamy.
    • Pour this carefully over the brownie mix, trying to create an even layer
    • Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect.
    • Drop the raspberries into the tray. Try to ensure that the raspberries are almost fully pushed into the mixture.
    • Bake for about 35–40 minutes. After 30 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer.
    • Leave to cool in the tin, covered with foil.
    • Once cooled, take the yummy brownies out of the tin, cut into 16 pieces and serve to your lucky guests.


Makes 16


30g plain flour

11/2 teaspoons baking powder

100g milk chocolate, roughly chopped

100g white chocolate, roughly chopped

100g blanched hazelnuts 250g dark (70% cocoa solids) chocolate

2 medium free-range eggs, plus 1 egg yolk

110g granulated sugar


  • Preheat the oven to 180°C/gas mark 4 and line three baking trays with baking parchment.
  • In a medium bowl combine the flour, baking powder, chopped milk and white chocolate and the hazelnuts. Set aside.
  • Melt the dark chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water.
  • Remove the bowl from the heat, stir and set aside to cool.
  • Whisk the eggs and yolk with the sugar until light and fluffy.
  • Add the dry ingredients and then pour in the cooled chocolate. Stir to combine.
  • Spoon heaped tablespoons of the mixture onto the prepared baking sheets.
  • Bake for 10 minutes – no longer.
  • Allow to cool before eating.

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