Cheesecake Brownies

For the brownies:
Preheat oven to 180ºC (350ºF or Gas 4). Line an 8×8 inch baking pan with aluminium foil, spray with baking spray, and set aside.

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.

Stir in the vanilla extract, then mix in eggs, one at a time. Fold in the flour until combined.

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.

For the cheesecake:
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.

Pour mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick, create swirls.

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.