Choc peanut butter cheesecake brownies

Brownie layer

• 200g dark cooking chocolate, chopped
• 125g unsalted butter, diced
• 1/2 cup caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup plain flour
• 1/4 teaspoon salt

Cheesecake layer

• 250g cream cheese
• 1/3 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1/2 cup caster sugar
• 2 large egg
• 2 tablespoons milk
• 2 tablespoons plain flour
• 60g dark cooking chocolate, melted

Method

1. Preheat oven to 180C and line a 20cm X 20cm square cake tine with baking paper.

2. For the brownie layer, melt the chocolate and butter together over low heat and then set aside to cool for 10 minutes.

3. Beat together sugar, eggs, and vanilla for about 3 minutes, then add the chocolate mixture, continuing beating on low speed, and finally beat in the flour and salt. Spread mixture evenly in the prepared pan.

4. For the cheesecake layer, beat the cream cheese, peanut butter, and vanilla together until smooth. Gradually add sugar and beat until fluffy. Add the eggs one at a time, beating continuously. Add milk and flour and mix until just combined. Spread two thirds of the mixture on top of the brownie mixture in the cake tin.

5. Break up chocolate and microwave in intervals, stirring until melted. Add chocolate to the remaining cheesecake mixture. Using a teaspoon, dollop chocolate cheesecake mix on top of the cheesecake layer. Gently swirl figure eights through the top cheesecake layer with a skewer to create the marbled effect.

6. Bake for 35 minutes, then cool for 10 minutes before transferring to a wire rack. Cut into squares to serve, and store in an airtight container in the fridge.