Ingredients

• 1 egg
• 8 ounces cream cheese, full fat
• 2 ounces caster sugar
• 1 teaspoon vanilla extract
• 4 ounces dark chocolate
• 4 ounces unsalted butter
• 5 ounces light muscovado sugar
• 2 beaten eggs
• 2 ounces plain flour

Instructions

1. For the cheesecake: Beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla extract. Beat until smooth and creamy.

2. For the brownie: Melt the chocolate (better to use minimum of 70% cocoa solid) and butter together. Stir well and add the sugar.

3. Gradually pour in the beaten egg, a little at a time, and beat well, until thoroughly combined.

4. Gently stir in the flour.

5. Spread 2/3 of the brownie mix over the base of a lined 8" tin. Spread the cheesecake mixture on the top, then spoon on the remaining brownie mixture in heaps.

6. Using a skewer, swirl the mixtures together.

7. Bake at 160°C/325°F/gas 3 for 30-35 minutes or until just set in the centre. Leave to cool in the tin, and then cut into squares.