Marbled cheesecake brownie. Cheesecake on top of a fudgy chocolate brownie. Brownie with creamy cheesecake. You get the gist? It's a sweet marriage.

For the cheesecake:

• 227g cream cheese, at room temperature
• 65g white sugar
• 1/2 tsp vanilla extract
• 1 large egg

1. Preheat oven to Gas Mark 3. Line a 9 inch (23cm) square or round tin with foil.
2. In a bain-marie, melt the butter and chocolate. Remove from heat, stir in sugar and extract. Add in the eggs one at a time. Stir in the flour and salt. Mix vigorously until smooth and glossy (around one minute).
3. Remove 120ml (1/2 cup) of the brownie batter and set aside. Spread the remaining brownie mixture evenly on pan.
4. Mix cream cheese until smooth then add the rest of the ingredients. Do not overbeat. Spread the cheesecake mixture evenly on top of the brownie layer. Now with the brownie batter set aside earlier, spoon around 10 small dollops randomly over the cream cheese. Run a knife or a wooden skewer back and forth through the two batters until they form a marble effect. 
5. Bake for 25-30 minutes until the brownies are set and the cream cheese are just starting to brown. Cool completely before chilling in the fridge for at least 3 hours. Once chilled, remove from the pan and slice into squares or slices. Enjoy!

The combination of cheesecake and brownie is a match made in heaven. The dense and tangy cheesecake absolutely compliments the deep richness in the chocolate brownie. Plus, it is super easy to make! It's hard to do wrong in this recipe. One thing to remember is to use the cream cheese at room temperature so that it's easier to mix and you won't get lumps in the batter. 

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