• Preheat your oven to 180C. Grease a 6" cast iron skillet. You can also use a 6" cake tin instead. If using a cake tin, do line it with parchment paper for easier clean-up.

Start with the Cheesecake Topping

• Whisk cream cheese and icing sugar till you have a smooth mixture.
• You may need to add a couple of tablespoons of milk to get the mixture going. 
• Slide the cream cheese mixture in the refrigerator to chill while you prep the brownie base. 

Brownie Base

• Begin with combining 1 tbsp flax powder and 3 tbsp water to make the flax egg.
• Let it rest for 5 to 10 mins till its thick and goopy and ready to be used.
• Meanwhile, melt coconut oil and chocolate chips in a heat proof bowl, over a pot with hot water.
• When the chocolate chips are just about melted, take them off the stove. 
• Into this glossy, smooth mixture, stir in sugar. 
• Whisk well till the sugar dissolves from the residual heat. 
• Then mix in the flax egg, vanilla extract, all-purpose flour, and cocoa powder.
• Optional - you can add extra chocolate chips in the batter at this point if you wish.
• Spoon the brownie batter in your greased skillet (or cake tin).
• Spoon the cheesecake filling on top of the batter. 
• Now with a wooden skewer, create swirls to get that visually striking marbled effect. 
• Bake the cheesecake brownie for 20 to 22 minutes at 180 C till the top is settled. Be careful to not overbake, otherwise, the brownie can get dry!

Chilling Time & Storing

• Because we use cream cheese in this recipe, let the brownie cool on the oven rack after being baked. Then, refrigerate for 2-3 hours to achieve the ideal fudgy consistency!
• Store the leftovers in the refrigerator for 2-3 days.