BAKE IT EASY!

Serve up a slice of nostalgia with these sweet sensations

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Coffee cheesecake brownies

SERVES 24Two sweet treats become one in this mocha-inspired slice.

YOU WILL NEED

260g salted butter, roughly chopped, plus extra for greasing

475g dark chocolate, broken into pieces

2tbsp instant coffee

4 medium eggs, beaten

330g soft light brown sugar

70g self-raising flour

1tsp flaky sea salt

For the cheesecake:

1tbsp instant coffee

½tbsp boiling water

150g full-fat cream cheese

50g caster sugar

1 medium egg, beaten

1tbsp plain flour

You will need:

20x30cm cake tin, greased and lined with baking paper.

HOW TO DO IT

1 Heat the oven to 170C Fan. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Mix until smooth, then stir in the instant coffee. Set aside to cool.

2 In a large bowl, whisk the eggs and sugar until thick and pale. Pour in the butter and chocolate mixture and whisk until just combined, then fold in the flour and salt. Spoon the batter into the prepared tin.

3 For the cheesecake mixture, mix the instant coffee and boiling water together in a clean bowl. Stir to dissolve, then add the cream cheese, sugar, egg and flour. Whisk until smooth.

4 Use the back of a spoon to make dents in the brownie mixture. Spoon the cheesecake mixture into the dents, then swirl with a skewer for a marbled effect.