Black Currant Cheesecake Brownies

1Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving some overhang for easy removal.

2In a medium saucepan, melt the butter and chopped dark chocolate (8 oz) over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.

3In a large mixing bowl, whisk together 1 1/2 cups of granulated sugar (1½ cups) and 4 eggs (4 large) until well combined. Stir in the vanilla extract (1 teaspoon).

4Gradually add the melted chocolate mixture to the egg (1 large) mixture, stirring until fully incorporated.

5Sift in the flour and salt (¼ teaspoon), and gently fold the mixture until just combined. Be careful not to overmix.

6Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.

7In a separate bowl, beat the softened cream cheese (8 oz) with 1/3 cup of granulated sugar (⅓ cup) until smooth and creamy. Add the egg (1 large) and vanilla extract (1 teaspoon), and mix until well combined.

8Drop spoonfuls of the cream cheese (8 oz) mixture over the brownie batter. Use a knife or skewer to gently swirl the cream cheese (8 oz) into the brownie batter, creating a marbled effect.

9Scatter the fresh black currants (1 cup) evenly over the top of the swirled batter.

10Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.

11Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan.

12Cut into squares and serve. Enjoy your delicious Black Currant Cheesecake Brownies!