Mocha cheesecake swirl brownies

Instructions

1. Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil and line with baking paper.
2. Separate 1 egg. Place the white in a medium bowl and set aside. Place yolk in a food processor with the remaining 2 eggs, beans, ½ cup (110g) sugar, cocoa, oil, baking powder, ½ teaspoon vanilla, coffee and ½ teaspoon salt. Process until smooth, stopping occasionally to scrape down the side of processor bowl. Add flour and choc chips and pulse until just combined. Pour mixture into prepared tin.
3. Add cream cheese and remaining ¼ cup (55g) sugar and ½ teaspoon vanilla to the reserved egg white. Beat with electric beaters until fluffy. Dollop heaped teaspoons of cream cheese mixture over brownie mixture. Drag a flat-blade knife through the cream cheese mixture to create a swirl pattern.
4. Bake for about 20 minutes or until just firm in centre when lightly touched with fingertips. Cool completely in the tin before cutting into 16 squares to serve.