Cheesecake brownies

Set the oven to 350.

Melt the chocolate chips and the butter together in a large bowl in the microwave in 20 second bursts, stirring between, about two minutes in total; or over a double boiler.

Whisk in the cocoa powder slowly.

Add the granulated sugar and the light brown sugar, sprinkling the brown sugar in to break up any lumps.

Add the two eggs and the egg yolk.

Add the coffee and the vanilla and whisk until smooth.

Add the flour and salt and fold gently just until the flour disappears, without overmixing.

Reserve half a cup of the batter for the topping.

Fold the chocolate chips into the rest of the batter.

Line the nine inch square pan with parchment paper, using a little baking spray or butter to hold it down.

Transfer the batter to the pan and smooth it flat into the corners with an offset spatula.

Bake 20 minutes for a super fudgy brownie, closer to 30 for a cakier one.

Mix the room temperature cream cheese, granulated sugar and a pinch of salt on medium speed about two minutes until smooth, light and creamy.

Add the eggs one at a time on medium, scraping the bowl down.

Scrape down, mix until smooth and mix in the vanilla.

Loosen the reserved brownie batter with the hot water, a tablespoon at a time, until it is as slack as the cheesecake batter.

Pour the cheesecake mixture over the baked brownie and smooth it into a thin layer with an offset spatula.

Dollop the loosened brownie batter all over the top with a spoon.

Swirl with a skewer in different directions to marble, without making it muddy.

Bake at 350 for 10 minutes, then reduce to 325 and bake an additional 20 to 25 minutes, until the edges are puffed and just changing colour.

Chill, remove from the pan, peel off the paper and slice.