Black Currant Cheesecake Brownies

1.Preheat 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.

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

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

4.Gradually add the melted chocolate mixture to the egg mixture, stirring until fully incorporated.

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

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

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

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

9.Scatter the fresh black currants evenly over the top of the swirled batter.

10.Bake 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.

11.Allow 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.

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