Curly Whirly Brownies

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• Step 1

  Heat the oven to 180 degrees and line a 20cm x 34cm baking tray with baking parchment.

• Step 2

  Break the eggs into a mixing bowl, add the sugar and give a few whisks with a hand whisk or electric beater, then set aside. This helps the sugar to start to dissolve.

• Step 3

  Put the butter in a pan and leave over a medium heat until it has completely melted and small bubbles are just beginning to rise to the surface; be careful not to let it boil.

• Step 4

  Turn off the heat, then add the 54-60% chocolate and a third of the 70% chocolate. Stir until melted.

• Step 5

  Whisk the eggs and sugar a little more until they turn paler, then add the chocolate mixture and mix to a smooth paste. Sift in the flour and stir with a wooden spoon until completely combined.

• Step 6

  Finally stir in the remaining pieces of chocolate. Pour the mixture into the lined tray and level with a spatula or palette knife.

• Step 7

  To make the cheesecake topping, beat the cream cheese with the icing sugar and vanilla until smooth, then mix in the egg yolk.

• Step 8

  Transfer the mixture into a piping bag fitted with a 1cm nozzle and pipe it onto the brownie mix in parallel lines about 3cm apart.

• Step 9

  Drag a fork or knife through the cream cheese and the immediate surface of the chocolate mix to feather it.

• Step 10

  Bake for 22-25 minutes in the top half of the oven. This should guarantee that the cheesecake topping develops some colour without overcooking the brownies in the process.

• Step 11

  Leave to cool in the baking tray. The brownies should have a soft centre and fudgey appearance when cooled.

• Step 12

  Cut into squares, I made 16 but smaller or larger squares can also be cut.

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