Peanut butter and chocolate swirl cheesecake brownies recipe

Position the oven rack in the centre of the oven and preheat to 160°C fan forced or 180°C convection. Line a 20cm x 20cm square brownie pan with baking paper.

To make the brownie layer stir the chocolate and butter in a medium saucepan over low heat until melted, set aside to cool for 10 minutes.

Using an electric mixer beat the sugar, eggs and vanilla until pale and fluffy, about 3 minutes. Beat in the chocolate mixture on low speed then beat in the flour and salt. Spread the brownie mixture in the prepared pan.

To make the cheesecake layer, using an electric mixer beat the cream cheese, peanut butter and vanilla until smooth. Add the sugar gradually and beat until light and fluffy. Add the eggs in one at a time and beat in until fully incorporated. Next beat in the milk and the flour being careful not to over mix. Spread two thirds of the cheesecake mixture on top of the brownie mixture in the pan.

In a small microwavable bowl, break up the chocolate and microwave in 10 second intervals, stirring between each burst until melted.

Stir the melted chocolate into the remaining one third of cheesecake mixture. Take heaping teaspoons of the chocolate cheesecake mix and dollop on top of the cheesecake layer. Using a chopstick or skewer, gently swirl figure eights through the top cheesecake layer to create a marbled effect.

Bake the brownie for 35 minutes. It should be slightly undercooked with a gooey centre.

Cool for 10 minutes in the pan before removing to finish cooling on a wire rack.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.