CHEESCAKE BROWNIES
A little melted butter for greasing
150 gm butter, chopped
300 g good quality dark cooking chocolate, chopped
3 eggs
1 cup caster sugar
1 ½ cups plain flour
¼ cup sour cream
250 g cream cheese at room temperature
Preheat oven to 180 C. Brush a square 20 cm cake pan with melted butter. Line the base and 2 sides with non stick baking paper.
Combine the butter and the chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth. Remove from the heat and set aside for 5 minutes to cool. Whisk 2 of the eggs in a small bowl. Add the whisked eggs and 140 g of the sugar to the chocolate mixture, stir to combine. Add the flour and sour cream, stir until combined.
Using an electric beater, beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined. Spoon chocolate and cream cheese mixtures, alternatively over the base of the pan using a skewer, swirl to create a marbled effect. Bake for 30 minutes or until ready. Leave in pan for 1 hour to cool.
