Servings 12 / Prep time 15 mins, plus 4 hours chill time / Cook Time 35 mins

1. Line an 8inch/20cm square tin with greaseproof baking paper and preheat the oven to 180°C/160°C fan.
2. Whisk all the cheesecake ingredients together in a bowl and set aside.
3. Break up the chocolate into a microwave safe bowl and melt it together with the butter in the microwave in 30 second intervals. Stir in between until the chocolate has melted and then set aside.
4. In a separate bowl, whisk the eggs and sugar together for 2 mins. The mixture should turn paler in colour.
5. Add the cooled melted chocolate and combine.
6. Sieve the flour, cocoa and salt into the mixture and fold in.
7. Add the brownie mixture to the prepared tin, setting aside around 50g of the mixture.
8. Pour the cheesecake mixture on top.
9. With the remaining brownie mixture, add a tbsp of warm water and stir to thin out the mixture.
10. Drop small spoonful’s randomly on top of the cheesecake mixture and create swirls using a knife or cocktail stick.
11. Bake the brownie in the oven for 35-40 mins. The brownie should have just started to crack around the edges and have a slight wobble.
12. Leave the brownie to cool in the tin and then pop it into the fridge for at least 4 hours, or ideally overnight.
13. Slice into 12 squares and enjoy!