Break the DARK chocolate in to chunks and then microwave in 20 second bursts until smooth.
Melt the butter in a microwave in 20 seconds bursts until smooth, and then add the melted butter to a large bowl along with the caster sugar. Whisk (I use a hand whisk!) the melted butter and sugar together for 1 minute.
Add the eggs one by one and whisk thoroughly. You should have a pale smooth mixture.
Gently fold in the melted dark chocolate, and then sieve in the flour, and cocoa powder. Fold the mixture gently until no flour pockets remains.
Spoon approx 2 tablespoons of the brownie batter in to a seperate bowl and set aside for later where we’ll swirl it in to the cheesecake mix!
Fold the chopped milk chocolate pieces in to the remaining (big!) brownie batter and then pour in to the lined tin.
For the Cheesecake Layer
Add all ingredients in a large bowl and whisk using an electric hand mixer on medium speed, or with a hand whisk, until the mixture is smooth and lump free – approximately 2 or 3 mins.
Spread the cheesecake mixture on top of the brownie batter.
Add 1 tablespoon of hot water to the remaining brownie batter you set aside earlier, stir until smooth. Dollop the brownie mixture on top of the cheesecake later and swirl in using a knife or skewer.
Cook the brownies for 25 mins or until the middle has a very slight wobble and a toothpick/skewer test has a wet crumbs. Don’t overbake or the brownie will lose it’s fudgeyness and become cakey, and the cheesecake will be rubbery!
Once baked, leave your brownies to cool in the tin completely. Cut in to portions, and enjoy!
Notes
– Once cooled, store the brownies in an airtight container where they’ll keep for up to 1 week (try storing them in the fridge if you want them to be super fudgy!).
– The milk chocolate chunks in the brownies are optional – without them you’ll still have a yummy brownie!
