brownie bites
with cheesecake topping

Preheat the oven to 165°C (320°F/Gas 3). Grease and line a 27 cm x 17.5 cm (10¾ inch x 6¾ inch) slice tin with baking paper.

To make the topping, place the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until smooth. Add the egg, flour and vanilla extract and beat to combine. Transfer to a bowl and set aside.

Place the butter and chocolate in the top of a double boiler over medium heat and stir until melted and smooth. Place the sugar and eggs in the bowl of an electric mixer and beat for 2 minutes or until light and creamy. Add the flour, vanilla extract and salt and beat to combine.

Pour the chocolate mixture into the tin. Spoon the topping over and spread evenly. Using a butter knife, cut into the mixture to create a marbled effect. Bake for 30–35 minutes or until cooked through. Cool completely in the tin, then slice into 2.5 cm x 2.5 cm (1 inch x 1 inch) bites.

MAKES 70

125 g (4½ oz) unsalted butter

200 g (7 oz) dark chocolate (70% cocoa solids), finely chopped

220 g (7¾ oz/1 cup) caster (superfine) sugar

3 eggs

150 g (5½ oz/1 cup) plain (all-purpose) flour

1 teaspoon natural vanilla extract

¼ teaspoon salt

CHEESECAKE TOPPING

180 g (61 oz) cream cheese

75 g (2¾ oz/1 cup) caster (superfine) sugar

1 egg

1 tablespoon plain (all-purpose) flour

1 teaspoon natural vanilla extract