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1
Preheat the oven to 180C (160C fan/gas 4) and grease a 23cm shallow square cake tin with a little butter, then line it with baking parchment.
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2
Make the brownie base first.
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3
Melt the butter in a medium saucepan.
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4
While you wait, break the chocolate into pieces, then add them to the melted butter, and take the pan off the heat.
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5
Let the chocolate melt until smooth, stirring now and again with a spatula.
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6
Put the eggs and sugar in a large bowl.
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7
Using a whisk, beat together until frothy and a little thicker, just for 30 seconds or so.
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8
Pour the melted butter and chocolate into the eggs and whisk to combine.
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9
Sift the flour, cocoa and salt into the bowl.
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10
Beat together using your (already chocolatey) whisk, until smooth and thick.
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11
Scoop about 4 tablespoons of the batter from the bowl and set aside, then scrape the rest into the prepared tin and smooth the top.
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12
Now make the topping.
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13
Put the cream cheese in a large bowl, add the egg, sugar and vanilla.
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14
Whisk until smooth and creamy.
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15
Spoon the cheese over the brownie batter in the tin, then spread it into a thin layer using the back of the spoon or a spatula.
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16
Spoon the reserved brownie batter over the cheesecake topping.
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17
Drag a skewer or the tip of a knife through the cheesecake layer to create feathery swirls.
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18
Bake for 3035 minutes, or until the brownie has risen all over and jiggles just a little in the middle when you gently shake the tin.
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19
This is vital for a fudgy result.
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20
Leave to cool completely in the tin, then cut into squares.
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21
Theyll keep in an airtight container for several days.
