Chocolate Cheesecake Brownies

(recipe from a cookbook)

Makes 16

For the Cheesecake mixture

• 1 egg
• 225 gr/ 8oz/ 1 cup full fat cream cheese
• 50 gr/ 2oz/ 1/4 cup caster (superfine) sugar
• 5 ml/ 1 tsp vanilla essence (extract)

For the Brownie mixture

• 115 gr /4oz dark(bittersweet) chocolate (minimum 70% cocoa solids)
• 115 gr /4oz/ 1/2 cup unsalted (sweet) butter
• 150 gr /5oz / 3/4 cup light muscovado (brown) sugar
• 2 eggs, beaten
• 50 gr /2oz/ 1/2 cup plain (all-purpose)flour

Step One

 Preheat the oven to 160ºC/325ºF/gas 3. Line the base and sides of a 20cm/8in cake tin(pan) with baking parchment.

Step Two

To make the cheesecake mixture, beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla essence. Beat together until smooth and creamy.

Step Three

To make the brownie mixture, melt the chocolate and butter together in the microwave or in a heat proof bowl set over a pan of gently simmering water. When the mixture is melted, remove from heat stir well, then add the sugar. Add the eggs, a little at a time, and beat well. Gently stir in the flour.

Step Four

Spread two-thirds of he brownie mixture over the base of the tin. Spread the cheesecake mixture on top, then spoon on the remaining brownie mixture in heaps. Using a skewer, swirl the mixtures together.

Step Five

 Bake for 30-35 minutes or until just set in the center. leave to cool in tin, then cut in to squares.

ENJOY!!!