• Preheat your oven to 180 C / 350 F. Line an 8-inch pan with parchment paper.

Cheesecake Batter

• Whisk cream cheese, sugar, vanilla extract, and milk until you have a smooth mixture.

  7 oz Cream Cheese, 1/4 cup Sugar, 1 tsp Vanilla extract, 2 tbsp Milk
• If your mixture is too thick, add more milk, 1 tablespoon at a time. This batter should have a thick, soft-dropping consistency. 
• Set aside while you make the brownie batter.

Brownie Batter

• Melt butter and chocolate together in a heatproof bowl over a pot of simmering hot water. Stir frequently until the mixture is smooth. You can also do this in the microwave in spurts of 30 seconds. Stir well after each increment until the mixture is smooth.

  1/2 cup Butter, 3/4 cup Dark chocolate chips
• Take the bowl off the heat and stir in sifted cocoa powder. Set aside.

  2 tbsp Cocoa powder
• In a large bowl, combine eggs and sugar. Beat well with a handheld electric mixer until pale and thick.

  2 Eggs, 1 cup Sugar
• Pour in the chocolate mixture and vanilla extract. Mix well.

  1 tsp Vanilla Extract
• Fold in the flour. Mix until just combined and a thick, smooth batter is formed.

  3/4 cup All-Purpose Flour
• Pour 3/4 of the brownie batter into the prepared pan. Spoon 3/4 of the cheesecake mixture on top. Use a toothpick to create swirls.
• Spoon over the remaining brownie and cheesecake batters and create swirls.
• Bake the brownies at 180 C / 350 F for 25-30 minutes, until the edges and top are just set and a skewer inserted in the center comes out clean with a few moist crumbs attached.
• Cool the brownies completely on a wire rack, then refrigerate for at least 2 hours before slicing. Enjoy!