Two recipes have been pulled together here, the first (brownies) I have made at least once a week since Heather gave me the recipe over on the forum I belong to Violet's Pantry.
http://pinkbytes.blogspot.com/2009/04/dark-chocolate-brownies.html The second part is from another member from V.P. our dear Granny, who writes a smashing blog called Tea and Wheaten Bread. http://teandwheatenbread.blogspot.com/2009/09/chocolate-cheesecake-brownies.html
Now for what I did.The Ingredients..
8 oz Butter
4 oz Cocoa Powder (good quality)
8 oz Dark brown Sugar.
2 teaspoons Vanilla Extract.
4 oz S.R. Flour.
4 0z White Chocolate Chunks.
2 teaspoons Instant Coffee.
8 oz Soft Cream Cheese (I used Philadelphia full fat)
4 oz Castor Sugar.
2 teaspoons Instant coffee (melted in a touch of boiling water)
Preheat oven to 180c. Line the bottom of a shallow baking tin with greaseproof paper (very important to do this)
Melt the butter, then add the cocoa powder and coffee, stirring well to remove any lumps.
Beat the eggs in a large bowl, add the sugar and mix until smooth.
Stir in the cocoa mixture, white chocolate chunks and vanilla extract and mix well.
Add the sifted flour and mix gently with a spoon. Pour this mixture in to your tin and spread it around.
Now make the cheesecake swirl by mixing all ingredients together in a bowl, when soft and well combined, spoon on to brownie mix already in your tin. Then with a skewer just swirl it around until you have the desired affect.
Place the tin in to the oven for around 25 minutes. When done the brownies should be crisp on top and soft in the middle. Leave to cool before turning out and cutting, then dust with a little icing sugar.
If you wished, you could leave out the coffee element to this recipe, but I think it was HEAVEN. Hope you enjoy.