Grown men have been known to weep for a bite of these exquisite brownies.  They take a bit of effort as you have to make up two lots of stuff, but my goodness they’re worth the trouble…

The lowdown:

Getting it together:                     absolutely ages
Cooking it:                                35-40 minutes
Oven set to:                              180c/350f/Gas 4
Makes:                                     16 squares
Gear needed:                            20 cm square cake tin
                                                Greaseproof paper

What you need:

For the brown bit:
125g    lightly salted butter
45g      cocoa powder
2 eggs
250g    caster sugar
60g      self-raising flour
1 tsp     vanilla extract

For the creamy bit:
180g    cream cheese
1 egg
90g      caster sugar
30g      self-raising flour
1 tsp     vanilla extract

Let the epic begin:

Basic Brownie Mix:

• Gently melt the butter in a saucepan.  Stir in the cocoa until blended.  Allow to cool.
• Beat the eggs until light and fluffy.  Gradually add the sugar, then stir in the chocolate mixture.
• Sift in the flour over the top and fold it into the mixture.  Add the vanilla extract.  Put to one side.

Creamy Marbling:

• In a clean bowl beat together the cream cheese, 1 egg and the caster sugar.  Sift the self-raising flour onto the mixture and fold in.  Add a teaspoon of vanilla extract.

Let’s put it all together:

• Line the cake tin and pour two thirds of the basic brownie mixture.  Then spread the creamy marbling over it.  They’re quite different consistencies, but don’t let that spook you – somehow it all comes right when the mixture is cooked. 
• Put spoonfuls of the remaining brownie mixture on top.  Then comes the arty bit.  Make bold swirls through the mixture with a knife for the swirly-whirly effect.
• Bake for 35-40 minutes until the top feels springy to the touch.  Don’t overcook as these brownies are better when they’re a bit moist.