Cream Cheese Brownies (Cheesecake Brownies)

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• 8 oz butter
  Ingredient note

  Source: 8 oz butter
• 7 oz 70% dark chocolate
  Ingredient note

  Source: 7 oz 70% dark chocolate
• 4 each eggs
  Ingredient note

  Source: 4 eggs
• 1 ½ cups + ½ cup sugar
  Ingredient note

  Source: 1 ½ cups sugar; Source: ½ cup sugar
• 2 tsp + 1 tsp vanilla
  Ingredient note

  Source: 2 tsp vanilla; Source: 1 tsp vanilla
• 3 oz flour
  Ingredient note

  Source: 3 oz flour
• 2 tbsp cocoa powder
  Ingredient note

  Source: 2 tbsp cocoa powder
• 8 oz full fat cream cheese (at room temperature)
  Ingredient note

  Source: 8 oz full fat cream cheese (at room temperature)
• 2 tbsp sour cream
  Ingredient note

  Source: 2 tbsp sour cream
• 1 each egg
  Ingredient note

  Source: 1 egg

1. Pre-heat the oven to 350F and prepare a 9x14 brownie pan with cooking spray and baking parchment.
2. Place a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the surface of the water, and that the water does not come to the boil.
3. Add the butter and the dark chocolate, allowing them to melt, keeping the stirring to the bare minimum. Remove from the heat to cool a little.
4. In another bowl, using a hand mixer beat together the cream cheese, sour cream and sugar until light and smooth. Beat in the egg and vanilla.
5. Clean the beaters of the hand mixer, and in a third large clean bowl, beat together the eggs and the sugar for the brownies until light and thick.
6. Using a metal spoon, gradually fold the chocolate mixture into the egg mixture. Then stir in the vanilla.
7. Fold in the flour and the cocoa until you have a smooth batter.
8. Set aside 1/3 cup of brownie batter before pouring the rest into the prepared pan. Carefully spoon the cheesecake mixture over the top, using the back of the spoon to gently smooth it over the surface of the brownie batter.
9. Dollop the remaining brownie batter over the top of the cheesecake mixture, using the tip of a knife to swirl the two mixtures together.
10. Bake the brownies for 40 minutes until slightly puffed and set. Cool in the tin for 30 minutes before transferring to the fridge to cool completely before slicing.