Cheesecake Brownie

150g butter, chopped
300g dark cooking chocolate, chopped
3 eggs
1 cup caster sugar
1 1/2 cups plain flour
1/4 cup sour cream
1 x 250g pkt cream cheese, at room temperature

1. Preheat oven to 180°C. Lightly grease a square 20cm (base measurement) cake pan. Line the base and sides with non-stick baking paper.
2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 2/3 cup of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
4. Beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

From www.taste.com.au