Caramel Ripple Brownies

My friend Myriam's food blog Once Upon A Tart is fast becoming the best around. She is hosting her first food event Browniebabe of the Month and here is my entry. I've made this brownie for years and it's lovely - two thirds brownie, one third caramel cheesecake.

Makes 16
100 g plain chocolate
100 g unsalted butter
2 eggs, beaten
150 g light muscovado sugar
50 g plain flour
FOR THE CARAMEL RIPPLE
225 g soft cheese
50 g dark muscovado sugar
few drops vanilla extract
1 egg, beaten

Preheat the oven to 170C, gas mark 3. Line a 20cm square shallow cake tin with silicone paper.

Break the chocolate into a heatproof bowl then add the butter and set over a pan of gently simmering water, stirring from time to time until melted.

Meanwhile, make the caramel ripple mixture, mix together the soft cheese, muscovado sugar, vanilla and egg and set aside.

Stir the eggs and sugar into the chocolate mixture then sift over the flour and gently fold in.

Spoon half of the brownie mixture into the tin then alternately dollop teaspoonfuls of the caramel mixture and the remaining brownie mixture into the tin. Using a chop stick or skewer, lightly ripple together to make a marbled top.

Bake for 30 minutes until just set. Leave to cool in the tin then cut into squares and cool completely on a wire rack.