It is super easy to make and produces a lovely fudgy brownie with a lovely swirl of cheesecake through it.
To get the cream cheese to room temperature, just take it out of the refrigerator 1 hour before you will use it, leave it in the packet on your kitchen bench.
My oven took 45 minutes to bake this, but start checking after 30 minutes as the original recipe stated it bakes in 30 minutes.
Makes 16 slices
150g unsalted butter, melted
300g dark chocolate, chopped
140g caster sugar
225g plain flour
65g sour cream
250g cream cheese, at room temperature
75g caster sugar
Preheat the oven to 180C.
Grease and line with baking paper a square 20cm (base measurement) cake pan. Ensure the baking paper overhangs on two opposite sides to easily pull the brownies out of the tin.
For the brownie: Combine the butter and chocolate in a saucepan over low heat, stir continuously, until the chocolate and butter have melted and the mixture is smooth. Remove from heat, set aside to cool for 5 minutes.
Lightly whisk the eggs in a small bowl. Add the eggs and the sugar to the chocolate mixture, stir to combine. Add the flour and sour cream and stir until combined.
Using an electric beater, beat cream cheese and sugar in a large bowl until smooth. Add the egg and beat until just combined.Spoon chocolate and cream cheese mixtures, alternately, over base of prepared pan. Use a skewer to swirl to create a marble effect.
Bake for 30-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.
Pin it: www.pinterest.com/pin/399413060677635392/