Beat the cream cheese with a hand mixer until creamy. Add the remaining ingredients for the cheesecake layer and mix briefly until combined. The mixture should have a thick yogurt texture, not too runny. Cover and refrigerate until ready to use.
Line a brownie pan (20 cm x 20 cm) with baking paper.
Place the dark chocolate and butter in a microwave-safe bowl and melt in 20-second intervals over medium heat. Stir after each interval until the mixture is completely smooth. Let cool slightly.
Beat eggs, caster sugar, light brown sugar, and vanilla extract in a large bowl with an electric mixer for 3 minutes until creamy.
Carefully fold the melted chocolate-butter mixture into the egg mixture using a spatula.
Sift half of the flour, cocoa powder, and salt into the wet ingredients and gently mix in. Repeat with the remaining dry ingredients, stirring only until no flour clusters are visible.
Beat the cream cheese with a hand mixer until creamy. Add the remaining ingredients for the cheesecake layer and mix briefly until combined. The mixture should have a thick yogurt texture, not too runny. Cover and refrigerate until ready to use.
Line a brownie pan (20 cm x 20 cm) with baking paper.
Place the dark chocolate and butter in a microwave-safe bowl and melt in 20-second intervals over medium heat. Stir after each interval until the mixture is completely smooth. Let cool slightly.
Beat eggs, caster sugar, light brown sugar, and vanilla extract in a large bowl with an electric mixer for 3 minutes until creamy.
Carefully fold the melted chocolate-butter mixture into the egg mixture using a spatula.
Sift half of the flour, cocoa powder, and salt into the wet ingredients and gently mix in. Repeat with the remaining dry ingredients, stirring only until no flour clusters are visible.
