Pandan Cheesecake Brownies

Delicious chocolate brownies topped with a layer of creamy pandan cheesecake filling.

Serving Size12 pax
Preparation Time15 min
Cooking Time35 min


Brownies layer
1 cup

Plain flour

1 cup


1/2 tsp

Baking soda

1 Pinch


1/2 cup


1/2 cup


3 tbsp

Cocoa powder

1 nos


1/4 can

IDEAL® Full Cream Evaporated Milk

1 tsp

Vanilla extract

Pandan cheesecake layer

Cream cheese

1/2 cup

Caster sugar

2 nos


1/2 tsp

Pandan extract

1/2 tsp

Green food colouring

1/4 can

IDEAL® Full Cream Evaporated Milk

1 tsp

Lemon juice

2 tbsp

Plain flour


Step 1

To make the brownies, mix the flour, sugar, baking soda and salt in a bowl. Set a side.

Step 2

Boil the water and butter in a pot. Remove from heat and mix in the cocoa powder until well-combined. Pour the cocoa liquid into the flour mixture and mix well.

Step 3

Add in the egg, IDEAL® Full Cream Evaporated Milk and vanilla extract into the mixture and beat until smooth.

Step 4

Pour half the brownie mixture over the base of a greased 10″ brownie mould.

Step 5

For the Pandan Cheesecake, bear the cream cheese and sugar until soft and smooth in a separate large bowl.

Step 6

Add the eggs, one at a time, beating well after each addition.

Step 7

Pour the IDEAL® Full Cream Evaporated Milk, lemon juice, pandan extract and food colouring in a bowl. Mix well.

Step 8

Gradually add in the plain flour and beat until smooth.

Step 9

Pour the pandan cream cheese batter over the brownies. Then dollop the balance of the brownie mix over the cheesecake later. Do a swirl motion, using a skewer to create a ‘marble’ look combining the chocolate brownie & pandan cheesecake.

Step 10

Bake the Pandan Cheesecake Brownie in a preheated 180°C oven for 35 mins.

Step 11

Remove from the oven. Allow the brownie to cool on a rack.

Step 12

Remove from the mould and refrigerate for at least 2 hours before serving.