Cheesecake brownies with eggnog

Ingredients for 1 servings:

• 100 g butter
• 100 g dark chocolate with chili
• 75 g dark chocolate
• 120 g cane sugar
• 2 eggs
• 75 ml egg liqueur
• 100 g flour, type 550
• 1 tsp baking powder
• 1 tbsp cocoa powder
• 1 pinch of salt
• 100 g chocolate chips
• 200 g cream cheese (Philadelphia), room temperature
• 50 ml egg liqueur
• 50 g sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Place the chocolate and butter in a bowl and melt in a bain-marie pan. Mix everything together and let cool. Place the remaining brownie ingredients in a bowl and mix everything well. Stir in the cooled chocolate mixture. For the cheese mixture, place the Philadelphia, egg liqueur, and sugar in a bowl and mix until smooth. Line a 20 x 23 cm or 24 cm springform pan with baking paper. Pour 3/4 of the batter into the pan and smooth it out. Use a spoon to dollop the cheese mixture onto the batter at irregular intervals. Now dollop the remaining brownie mixture onto the cheese mixture. Run a knife crisscrossing the batter to create a nice marbled effect. Bake in an oven preheated to 165°C for 40-45 minutes. Do the skewer test. Let the finished brownie cool and cut into pieces.