Cheesecake Brownies

Preheat the oven to 350F degrees. Line an 8x8 inch square baking pan with aluminium foil and lightly grease. Set aside.

In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together. Allow the mixture to cool for about 3-5 minutes then whisk in the sugar, eggs, vanilla and salt.

Gently fold in the flour using a large wooden spoon or rubber spatula. Reserve about ½ cup batter, then pour the remaining batter into the bottom of your prepared pan.

To make the cheesecake layer in a large bowl using a hand-held or stand electric mixer beat the cream cheese on medium speed until fluffy. Add in sugar and egg and continue beating until no lumps remain. Pour the cream cheese layer over the brownie layer.

Using a tablespoon or teaspoon drop spoonfuls of the reserved brownie batter over top. Then using a thin knife trace swirls through the dollops of brownie batter.

Bake for about 30 minutes until the top is almost set. The edges may be just starting to pull away from the sides of the pan, but the center should still look slightly wet/ wobbly.

Allow to cool fully to room temperature, then ideally wrap tightly and place in the fridge overnight. When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminium foil. Cut into squares and serve. I cut mine into 16 brownies total.