A brownie classic! Vanilla cheesecake and chocolate brownie swirled together to create a perfect combination.
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line the base and sides of a 20cm square cake tin with baking paper.
Make the cheesecake swirl. In a small bowl, beat the soft cheese and caster sugar together until smooth. Add the egg and vanilla extract and stir to mix. Set aside.
Mix the vegetable oil, brownie mix, water and egg together in a bowl until well blended. Spread the mixture evenly in the prepared cake tin, then spoon over the soft cheese mix. Cut through the mixture several times with a knife to create a marbled effect. Scatter over the chocolate chips.
Bake for 35-40 minutes, or until a round bladed knife inserted into the brownie comes out almost clean. Leave in the tin to cool completely; about 1 1/2 hours. Use the baking paper to lift the brownie square from the tin and cut into 16 squares to serve. Store any leftover brownie squares in an airtight container for 2-3 days.
Use white chocolate chips or a combination of white, milk and dark, if you prefer.
To make cutting easier, slice the brownie square with a knife that has been dipped in hot water, wiping clean after each slice.
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