Cheesecake brownies

I have a lovely recipe for brownies. It's easy to put together and so far totally failproof. I can't tell you about them unfortunately as my daughter loves them so much she has said the recipe is too good to share with anyone else. If I can't tell you about them I thought I would go down a different route with this brownie recipe. Brownies by their nature are indulgent and decadent so this is a full-on naughty treat – just remember to share them!

Click here for a printable recipe.

Equipment: 8in (20cm) square loose bottomed tin greased and lined, large bowl, glass bowl and saucepan.

Ingredients

Cheesecake mix

1 Large egg

7oz (200g) Full fat cream cheese

2oz (55g) Caster sugar

1tsp (5ml) Vanilla extract

Brownie mix

3½ (100g) Dark chocolate

3½ (100g) Unsalted butter

5oz (140g) Light muscovado sugar

2 Large eggs

2oz (55g) Plain flour

Method

1. Pre-heat the oven to 160°C/Gas mark 3.

2. In a large bowl beat together the egg and cream cheese. Add the caster sugar and vanilla extract and then mix until it is all well combined. Put to one side.

3. Over a bain marie melt together the chocolate and butter. Once melted take off the heat and then stir in the sugar.

4. Add the eggs and beat well before stirring in the flour.

5. Put ⅔ of the brownie mix in the tin and spread out evenly. Pour all the cheesecake mixture on top and then the remainder of the the brownie mix. Swirl the two mixtures together.

6. Bake for 35 minutes until the brownie starts to come away from the sides. Leave to cool in the tin and then cut into squares.

Linking up with We Should Cocoa with Choclette at Chocolate Log Blog and guest host Katie at Recipe for Perfection, Treat Petite with Stuart at Cakey Boi and Kat at The Baking Explorer, Bake of the Week with Helen at Casa Costello and Emily for Recipe of the Week at A Mummy Too.