250g cream cheese
60g white chocolate
1/4 cup golden syrup
1 tablespoon plain flour
Preheat the oven to 180 degrees C and line or grease a slice baking tin.
To make the cream cheese filling mixture:
Melt the white chocolate and lightly beat the egg.
In a mixing bowl, place the melted chocolate, beaten eggs, cream cheese, golden syrup, and flour. Beat with an electric mixer until smooth and combined. Set this bowl aside while making the mixture for the brownie's outer layers.
To make the mixture for the bottom and top layers:
Melt the butter.
Place the sugar, melted butter, and vanilla essence into another mixing bowl. Beat these together until they are light and fluffy.
Lightly whisk the egg, then gradually add these to the sugar mixture and beat them in until completely combined.
Sift the baking powder and flour together onto the butter and egg mixture.
Melt the while chocolate, add this to the butter and flour bowl, and mix all of the ingredients together until well combined.
Into the slice tin, place half of the mixture made for the outer layers and use a spoon to spread this evenly over the tin's base. Set the remaining half of this mixture aside.
Take the cream cheese filling and spread the entire amount evenly over the base mixture.
Finally, take the remaining half of the outer layer mixture and spread this over the top of the cream cheese filling.
Bake for 30-40 minutes or until the brownie is firm.
Cool the brownie in the tin, then slice into squares.