Cream cheese brownies

Preheat oven to 180°C. Grease a 20cm square tin with butter and line with baking paper.

Melt the butter and chocolate in large heatproof bowl over a bain marie. Remove from heat once melted and leave to cool.

Stir the sugar, vanilla and salt into the butter and chocolate mixture, then whisk in the eggs and beat until smooth.

Stir in the coffee, then sift in the flour and beat until glossy. Set aside.

For the marbling mixture, in a bowl beat the cream cheese until smooth and then stir in the sugar, egg and vanilla.

Spoon the brownie mixture into the lined tin, then top with the marble topping mixture, using a knife to ‘cut through’ the topping mixture and create a marbled effect. Be careful not to over mix or you will lose the effect.

Bake in a preheated oven for 30 mins – you may have to cover the tin with foil for the last 10 minutes of cooking to prevent the top from over browning.

Remove from the oven, allow to cool in the tin and then cut into squares.