1️⃣ Prepare the Brownie base:
Place the oven rack in the bottom third of the oven and preheat to 325°F (163°C). Line an 8-inch square skillet with tin foil and lightly grease the tin foil. Set aside.
2️⃣ In a medium heat-resistant bowl pressed to a barely-stirred pot of water, melt the butter and chocolate, stirring constantly until smooth. Alternatively, microwave the mixture in 30-second intervals, stirring between each one until completely melted.
3️⃣ Remove the mixture from the heat and whisk the sugar until well combined. Let cool slightly, about 5-10 minutes, to avoid scrambling eggs.
4️⃣ Whisk in eggs, egg yolk, and vanilla extract until the mixture is smooth and shiny, about 1 minute.
5️⃣ Add sifted flour, cocoa powder and salt. Whip until simply combined, being careful not to overmix. Reserve 1⁄3 cup of the batter and distribute the remaining batter evenly in the prepared pan. The dough will be thick.
Prepare to fill up:
6️⃣ In a small bowl, beat together the cream cheese and sugar until smooth using a blender, a whip or a spoon.
7️⃣ Add the egg yolk and vanilla extract, mixing until smooth.
8️⃣ Place spoons of cheesecake filling evenly over the brownie batter, then drop spoons of reserved brownie batter into the empty spaces between the cheesecake filling.
9️⃣ Use the tip of a sharp knife to gently spin the dolls together, creating a marbled effect.
Cook & Serve:
c Bake the brownies for 35-40 minutes, turning the pan halfway through baking, until a toothpaste inserted in the center comes out with a few moist crumbs attached.
1️⃣1️⃣ Chill the brownies in the pan for 5 minutes. Use foil as a scarf to lift the brownies from the pan and place them on a wallet to cool completely. Refrigerate for at least 3 hours before slicing for best texture and flavour.
Enjoy these rich, fudgey and creamy cheesecake brownies as a delicious treat!
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