Cheesecake swirl chocolate brownies

I’ve been on a White Rabbit vibe these days – feeling terrible late with lots of things to do before I’m officially on vacation.

I’ll leave you with these brownies while I try to deal with my chaotic day. :)

Cheesecake swirl chocolate brownies
from Donna Hay magazine

200g dark chocolate, chopped
250g unsalted butter, room temperature, chopped
1 ¾ cups (306g) brown sugar, packed
4 eggs
1 ½ teaspoons vanilla extract
1 1/3 cups + 1 tablespoon (196g) all purpose flour, sifted
¼ teaspoon baking powder, sifted
1/3 cup (30g) cocoa, sifted
pinch of salt

Cheesecake swirl:
250g cream cheese, softened
1/3 cup + ½ tablespoon (73g) caster (superfine) sugar
2 eggs

Preheat the oven to 180°C/350°F; lightly butter a 22cm (9in) square pan and line the bottom and sides with foil, leaving an overhang on two opposite sides. Butter foil as well.
Place chocolate and butter in a large saucepan over low heat and stir until smooth. Set aside to cool for 2 minutes, then add the sugar, eggs and vanilla and whisk well to combine. Add the flour, baking powder, cocoa and salt and whisk until smooth. Pour into the prepared pan and set aside.
Make the cheesecake swirl: place the cream cheese, sugar and eggs in the bowl of a food processor and process until smooth. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and, using a butter knife, swirl to partially combine – you want a marbled effect, so do not overmix.
Bake for 50 minutes or until set.

Makes 12 – I made 2/3 of the recipe above and used a 20cm (8in) square pan