Cheesecake brownies with red currants

An update on my previous recipe for cheesecake brownies! These are less sweet because of the berries and a great afternoon treat with coffee.

Cheesecake brownies with red currants
makes a large pan - about 40 small pieces

Brownie base:
180 g butter
300 g sugar
140 g dark chocolate
3 eggs
1 tsp vanilla extract
pinch of salt
150 g flour

Cheesecake topping:
400 g cream cheese
2 egg yolks
120 g sugar
1 tsp vanilla extract

Red currants - mine were frozen but fresh are fine. Use as much as you want - I had two large handfuls.

Start with the brownie part - melt together butter and chocolate. I always do this in the microwave, but feel free to use a double boiler if you want to. Stir in the sugar, eggs, vanilla, salt and finally the flour. Pour into a well-lined pan.

Sprinkle over the berries.

Stir together all the ingredients for the cheesecake topping, and dollop on top of the brownie. Use a stick, or a knife, to swirl the together for a marble effect. (If you can be bothered. Honestly it's ok to skip it.)

Bake at 175°C for 30-35 minutes. It should just feel set, and a tester should come out fairly clean.

Cool completely before slicing.