Cheesecake brownies

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


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


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.