Cranberry cheesecake brownies

1 Preheat the oven to 180ºC, gas mark 4 and line a 22x33cm brownie tin with baking parchment. Put the chocolate and butter in a bowl set over a pan of simmering water and heat, stirring occasionally, until fully melted. Remove the bowl from the heat and set aside. In a large bowl, use electric beaters to whisk the sugars, eggs and vanilla together for 5 minutes, or until pale and at ribbon stage. Pour in the chocolate mixture and whisk to combine. Sieve the flour, cocoa powder and ¼ tsp fine salt over the chocolate mixture and stir to combine. Scrape the batter into the prepared tin and spread into an even layer.

2 For the cheesecake topping, put all of the ingredients except the cranberry sauce in a small bowl and stir together until smooth and combined. Dollop the mixture over the surface of the brownie and use a skewer or chopstick to lightly swirl into the batter. Repeat this process with the cranberry sauce.

3 Bake for 20-30 minutes, until just set with a slight wobble (don’t test with a skewer). Remove and set aside to cool before cutting into squares. If you want nice defined cuts and a fudgy texture, chill the brownies for a couple of hours before cutting into pieces. They will keep for 3-4 days in an airtight container.