Chocolate cheesecake brownies

What better combination? We know you'll love these rich, squidgy squares.

• Preparation: 25 mins
• Cooking: 30 mins
• Serves: 12

What you need:

• 125g butter
• 50g Dr. Oetker Fine Cooks' Dark Chocolate
• 3 medium eggs, beaten
• 125 plain flour
• 20g cocoa powder
• 1 tsp Dr. Oetker Baking Powder
• 125 caster sugar
• 75g Dr. Oetker Fine Cooks' Milk Chocolate, broken into chunks
• 1 tsp cocoa, for dusting
• For the topping:
• 300g full-fat cream cheese
• 8 tbsp soured cream
• 2 tbsp caster sugar
• 1 tbsp Dr. Oetker Cornflour

What you do:

1. Heat the oven to Mark 4/180°C. Line a 20cm square cake tin with non-stick parchment. Melt the butter and the chocolate over a very low heat in a saucepan, then leave to cool for 10 mins. Stir in the beaten eggs.
2. Sift the flour, cocoa, baking powder and sugar into a bowl, add the chocolate chunks and pour into the butter mixture. Mix well and pour into the tin. Bake for 15 mins until a skin has formed on the cake.
3. Meanwhile, mix together the topping ingredients. Pour over the part-cooked cake and smooth the surface. Bake for a further 15 mins, remove from the oven and leave to cool. Cut the cake into 12 squares and dust with cocoa.

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