Christmas Pudding Cheesecake Brownies

Brownie

1 cup (160g) dried mixed fruit 

2 tablespoons brandy

Zest of ½ orange

1 teaspoon mixed spice

150g unsalted butter

200g Haigh’s Dark Chocolate Pastilles, quartered

⅔ cup (150g) caster sugar

⅓ cup (75g) dark brown sugar

1 tsp vanilla extract

¼ teaspoon salt flakes

3 extra-large free-range eggs, lightly whisked

¾ cup (105g) plain flour

⅓ cup (35g) cocoa

Cheesecake swirl

250g full-fat cream cheese, softened 

¼ cup (55g) caster sugar

1 extra-large free-range egg, beaten

1 tsp vanilla bean paste

Zest of ½ orange

1. Heat the oven to 180°C (160°C fan-forced) and lightly grease a 21cm square pan and line with baking paper.
2. Combine mixed fruit, brandy, zest and mixed spice together in small saucepan over medium-low heat. Cover, cook for 5 minutes, before removing from heat and allowing fruit to plump and cool.
3. Combine butter and chocolate together in a large heatproof bowl over a saucepan of shallow barely simmering water. Stir occasionally, until chocolate and butter are melted and combined. Remove bowl from heat and cool slightly.
4. Add sugars, vanilla and salt to chocolate mixture, stirring to combine. Add eggs, stirring to combine. Stir in brandy fruit mixture, sift over flour & cocoa, stirring until smooth and glossy.
5. For the cheesecake, beat cream cheese and sugar together using electric stand mixer, with paddle attachment, until soft and creamy. Add egg, vanilla and zest, beating until combined.
6. Spoon ¾ of chocolate mixture into prepared pan, reserving the last ¼. Spread cheesecake mixture evenly on top. Add 1 tablespoon of water to reserved chocolate mixture, stirring to combine. Dollop over cheesecake layer and using a skewer, gently cut through mixture to create marbled effect.
7. Place pan in preheated oven the middle shelf and bake for 30 minutes or until brownies are coming away from sides of pan and a skewer comes out of centre clean. Remove from oven and allow to cool completely before cutting into 16 pieces.