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1
For the brownies:
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2
Preheat oven to 180u00b0C (350u00b0F or Gas 4). Line an 8x8 inch baking pan with aluminium foil, spray with baking spray, and set aside.
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3
In a heat-proof bowl over a pan of simmering water, place butter, sugar, cocoa powder, and salt. Stir occasionally until melted. The mixture will be gritty. Remove from the heat.
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4
Stir in the vanilla extract, then mix in eggs, one at a time. Fold in the flour until combined.
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5
Reserve 1/4 cup of batter, and set aside. Pour remaining batter into prepared pan, and spread out evenly. Bake for 15-17 minutes, or until centre of the brownies is mostly set. Allow to cool in the pan on a wire rack whilst preparing the cheesecake.
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6
For the cheesecake:
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7
Using a handheld or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until combined. Beat in egg, then fold in vanilla extract and flour.
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8
Pour mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick, create swirls.
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9
Bake for 20-30 minutes or until cheesecake centre is almost set but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4-5 hours. Cut into bars, and serve.
