For the brownie batter
250 grams of dark chocolate
200 grams of butter
170 grams of sugar
4 medium eggs
300 grams of wheat flour
1 pinch of salt
For the cheesecake mixture
200 grams of cream cheese, creamy and natural
60 grams of softened butter
70 grams of sugar
2 medium eggs
50 grams of wheat flour or corn starch
preparation
Heat the oven to 170 degrees, top and bottom heat, and line a deep square pan with baking paper. For the brownie batter, slowly melt the dark chocolate with the butter in a water bath. During this time, beat the eggs with sugar until foamy.
Add the slightly cooled chocolate and butter mixture and quickly mix with the flour and a good pinch of salt.
For the cream cheese mixture, beat the cream cheese with the softened butter until foamy. Then mix in the sugar and 2 eggs one after the other; Add flour or cornstarch. The mass should be fairly homogeneous, ie. barely contain pieces.
To get the whipped, spiral-shaped brownie look, you can first put some brownie batter in the baking dish, then the cream cheese mixture, and finally the rest of the brownie batter. Or you can simply layer the entire cream cheese mixture on top of the entire dough. In any case, it is important to pass the fork several times through the black and white dough in order to create marble spirals.
Bake the brownies for about 40 minutes.