200g/7oz/scant 1 cup butter plus extra to grease
175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), chopped
3 medium (US large) eggs
150g/5oz/⅔ cup golden caster (superfine) sugar
125g/4oz/1 cup self-raising (self-rising) flour, sifted
For the cheesecake mixture
125g/4oz/⅔ cup cream cheese
1 medium (US large) egg
2 tbsp caster (superfine) sugar
1 Preheat the oven to 200°C/400°F/Gas 6. Grease a 23cm/9in square baking tin and line with parchment paper.
2 Melt the chocolate and butter in a bowl set over a pan of gently simmering water and stir to combine. Remove from the heat and set aside to cool.
3 Put the eggs and sugar in a bowl and whisk until thick. Fold in the cooled chocolate mixture and the flour and pour into the prepared tin.
4 Beat the cream cheese, egg and sugar in a bowl.
5 Drop heaped teaspoonfuls over the surface of the brownie mixture, then use a skewer to swirl the two mixtures together in a marble pattern.
6 Bake in the oven for 25–30 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire rack. Set aside to cool completely. Cut into 9 brownies.