• Baking Time 45 minutes
  • Makes 32 bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Base
  • 8 oz coarsely chopped semi-sweet chocolate
  • 3 oz coarsely chopped unsweetened chocolate
  • 3/4 cup butter
  • 1/4 cup cocoa powder
  • 4 eggs
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp baking powder
  • Topping
  • 8 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1/2 cup granulated sugar
  • 2 tsp Robin Hood Original All Purpose Flour
  • 1 egg yolk
  • 2 tbsp whipping cream
  • 1/2 tsp almond extract
  • Glaze
  • 1 oz melted semi-sweet chocolate
  • 1 oz melted white chocolate

Serving Size: 32 bars


Serving Size: 32 bars

  • Preheat oven to 325ºF (165ºC). Grease and line a 9" x 11" (23 cm x 28 cm) baking dish with parchment paper, overlapping 2 sides for easy removal.
  • Base: Melt the chocolate and butter in medium saucepan, stirring every minute until smooth. Add the cocoa and whisk until smooth.
  • Beat the eggs, sugar, vanilla and salt in a large mixing bowl on low speed for 1 minute. Stir in the chocolate mixture. In separate bowl, combine flour and baking powder. Add to chocolate mixture and mix until smooth. Spread into prepared pan.
  • Topping: Beat the cream cheese, butter and sugar on medium speed with an electric mixer until smooth. Stir in the flour, egg yolk, cream and almond extract and beat until well combined. Drop the mixture by tablespoons (15 mL) onto the brownie batter in the pan. Swirl gently.
  • Bake in preheated oven for 45 minutes, or until barely set. Do not overbake. Cool in pan for 2 hours. Cut into bars.
  • Glaze: Drizzle melted dark and white chocolate decoratively over the cooled bars.


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