2 1/2 oz (70 g) finely chopped unsweetened baking chocolate
1 cup (250 mL) Lantic or Rogers Granulated Sugar
3 tbsp (45 mL) cocoa powder
1/2 tsp (2 mL) salt
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) all-purpose flour
Cream Cheese Layer: Preheat oven to 350°F (180°C). Using electric mixer, mix cream cheese with sugar until light and fluffy. Add in egg and mix until smooth; beat in lemon juice, vanilla and salt. Set aside.
Brownie Batter: Grease 9-inch (2.5 L) square pan with butter. Line with enough parchment paper to overhang edges; set aside.
Set a heatproof bowl over pot of barely simmering water, melt butter and chopped chocolate, stirring occasionally. Remove from heat; stir in sugar, cocoa powder and salt. Let cool slightly.
Add in eggs, one at a time, into chocolate mixture, until well combined. Add vanilla; stir in flour until combined.
Set aside 1/2 cup (125 mL) brownie batter. Pour remaining brownie batter into pan; smooth top. Pour cream cheese batter over top. Drop heaping tablespoons of set aside brownie batter over cheesecake; swirl together using tip of knife.
Bake for 30 to 35 minutes or until only a few moist crumbs stick to toothpick when inserted into centre. Let cool completely in pan. Refrigerate for at least 4 hours or overnight.
Using parchment paper, transfer to cutting board; cut into 16 portions. Cover and refrigerate for up to 2 days or freeze for up to 1 month.
Tip: Stir 1/2 cup (125 mL) chopped walnuts, pecans or almonds into brownie batter before pouring into bottom of pan if desired.