Chocolate cheesecake brownies

• 1 egg
• 225 grams full fat cream cheese
• 50 grams caster sugar
• 1 tsp vanilla essence
• 115 grams dark (bittersweet) chocolate (minimum 70 per cent cocoa solids)
• 115 grams unsalted butter
• 150 grams light muscovado (brown) sugar
• 2 eggs, beaten
• 50 grams plain flour

1. Preheat oven to 160c/325f/gas 3.
2. Line base and sides of a 20cm/8in cake tin with baking parchment.
3. To make the cheesecake mixture, beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla essence.
4. Beat together until smooth and creamy.
5. To make the Brownie mixture, melt the chocolate and butter together in the microwave or in a heatproof bowl set over a pan of gently simmering water.
6. when the mixture is melted, remove from the heat, stir well, them add the sugar.
7. Gradually pour in the beaten eggs, a little at a time, and beat well until thoroughly combined.
8. Gently stir in the flour.
9. Spread two-thirds of the Brownie mixture over the base of the tin.
10. Spread the cheesecake mixture on top, then spoon on the remaining Brownie mixture in heaps.
11. Using a skewer, swirl the mixtures together.
12. Bake for 30-35 mins, or until just set in the centre.
13. Leave to cool in the tin, then cut into squares.
14. Enjoy!
15. !

egg, cream cheese, caster sugar, vanilla, chocolate, butter, light muscovado, eggs, flour

Taken from cookpad.com/us/recipes/331231-chocolate-cheesecake-brownies (may not work)