Cheesecake Swirl Brownies

Preheat your oven to 180°C. Line a 20 x 20 cm square baking tin with parchment paper.

In a large bowl, combine the dark chocolate and butter and melt in the microwave. 

Add in 2 eggs and whisk to combine. Whisk in the sugar for about 1 minute until well combined.

Add in the flour and cocoa powder and combine everything using a whisk or spatula. Add in the vanilla essence. 

Set the brownie batter aside. 

In a separate bowl, combine the cream cheese, sour cream, sugar and egg and whisk well to combine. 

Place ¾ of the brownie batter into the baking tin and smooth it out. 

Evenly spread the cheesecake batter on top.

Dollop the left over brownie batter in random places on top of the cheesecake layer. Make swirls using a knife. 

Bake for 40 minutes, once the edges turn a golden brown you can remove it from the oven. 

Allow to cool for 30 minutes in the brownie tin, and then transfer to a wire rack. 

Cut into squares once cooled and enjoy!