Name: Cheesecake Brownie recipe by Afreen Usman at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: For the Brownie base; 100 gms butter, softened; 100 gms dark chocolate, chopped; 125 gms caster sugar; 3 eggs, lightly beaten; 75 gm all purpose flour; 1 tsp Baking powder; 1 Tbsp Cocoa Powder; 100 gms chocolate chips; For the cheesecake; 200 gm cream cheese; 1 egg; 75 gm caster sugar

Ingredients Serving: 8

For the Brownie base
100 gms butter, softened
100 gms dark chocolate, chopped
125 gms caster sugar
3 eggs, lightly beaten
75 gm all purpose flour
1 tsp Baking powder
1 Tbsp Cocoa Powder
100 gms chocolate chips
For the cheesecake
200 gm cream cheese
1 egg
75 gm caster sugar

Instructions

Pre heat oven to 180 degrees Celsius. Grease a square 8" cake tin. Line with parchment paper or lightly cover with flour
In a microwave safe bowl, add the butter and chocolate pieces
Microwave for 30 secs, take out, the mixture will start to melt, mix well. If you find the chocolate too hard, microwave for another 10 seconds. Mix till you get a smooth mixture without any lumps.
Let the mixture cool. Now add the sugar, eggs, flour, baking powder and cocoa powder. Beat with a hand mixer. Add the chocolate chips and mix it up.
Pour into the prepared mould and spread uniformly
In a bowl, add the ingredients for cheese cake and mix well.
Put spoons full on cream cheese mixture over the Brownie mixture. Create swirls with a toothpick or skewer.
Bake for 30 to 35 minutes. The Brownie will be slightly jiggly when removed from the oven because of the molten chocolate and butter. It will set once it cools.
Cool completely before removing from the cake tin. Once removed, cut into equal sized squares. Serve with coffee, tea or as it is.
This recipe has been adapted from Rachel Allen's recipe by the same name.

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