When cheesecake meets brownie, something incredible happens.

We’re talking mouthwatering, I want more cause it’s sooo delicious.

I call this match made in heaven.

It’s gooey, fudge-like. It’s chocolaty with proper dark, dense chocolate flavours. And it’s creamy like what you’d expect from an American cheesecake.

Trust me, #foodporn alert…

Happy Baking!

Ingredients

For the brownie dough

1 cup butter (melted)

1 1/3 cups dark chocolate chips

3/4 cup dark cocoa powder

1 cup granulated sugar

1 cup brown sugar

2 eggs + 1 egg yolk (room temperature)

1 tbsp coffee (cold)

1 tbsp vanilla extract

1 cup all-purpose flour

salt

1 tbsp water

For the cheesecake mixture

450g cream cheese

1/2 cup sugar

1 tbsp vanilla extract

salt

2 eggs

Method

For the brownies

1. Preheat the oven to 175°C (fan) and line a square cake tin (about 9x9 inches) with baking paper.

2. Melt the butter and 1 cup of the chocolate chips together and stir until smooth.

3. Immediately add the cocoa powder and salt and mix until fully incorporated.

4. Mix in the white and brown sugar, add eggs, yolk, vanilla and coffee and keep mixing until smooth.

5. Fold in the flour and mix until combined.

6. Add in the remaining chocolate chips.

7. Reserve about 1/3 of the brownie batter and transfer the rest to the cake tin. Use a spatula to spread out the batter to the edges and smooth the surface.

8. Place in the fridge to chill.

For the cheesecake

1. Whisk the cream cheese (room temperature) at medium speed for 3-4 min.

2. Reduce the speed and slowly add sugar, salt and vanilla.

3. Add eggs one at a time, allowing each to incorporate before adding the next.

4. Carefully pour the cheesecake mixture on top of brownie base and spread out with a spatula.

5. Mix the reserved brownie batter with 1 tbsp of very hot water and mix together. This will make it easier to mix in.

6. Place spoonfuls of the thinned brownie butter on the cheesecake.

7. Use a skewer to swirl the brownie batter around.

8. Bake at 175°C for 10 min then reduce temperature to 160°C and bake for another 35 min.

9. Allow to cool completely on a wire rack before cutting.