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1
Preheat oven to 350F
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2
Line with greaseproof paper or spray with a non-stick spray a medium round baking tin (For cupcakes: Line one brownie pan/cupcake tin with cupcake liners.)
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3
In a small bowl, melt (microwave) butter and chocolate together in 30 second increments.
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4
Stir until combined and very smooth.
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5
Set aside to cool for a few minutes.
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6
In a large bowl, whisk together suger, eggs, vanilla extract and red food colouring.
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7
Add the chocolate mixture and mix until smooth.
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8
Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
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9
Pour batter into the prepared tins or lined wells.
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10
To prepare the cheesecake mixture, beat the cream cheese, suger, egg and vanilla extract in a medium bowl until smooth.
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11
Distribute the cheesecake mixture over batter in pan.
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12
Swirl with a knife or spatula.
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13
Bake for 35-45 minutes (mine took about 55 minutes because it was on low temperature and it was quite a thick tin I used, 30 minutes on 350F and 25 minutes on 425F).
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14
Muffin sized brownies will take about 20-25 minutes to bake at the same temperature.
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15
A knife inserted into the cheesecake mixture should come out clean if its cook through and the edges will be lightly browned.
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16
(The one I made came out with a gooey center, tasted really good)
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17
Let it cool completely in the pan before removing it.
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18
(I was too impatient, wanted to see what it looked like, so I removed it when it was still warm, started cracking)
