Pre-heat the oven to 175° C.
To make the brownie batter, melt the butter over gentle heat in a saucepan.
Add the caster sugar and stir until its well dissolved.
Next, sift in the flour, cocoa powder, baking powder and baking soda. Stir with a wooden spoon or spatula until well combined. It should form a dry-ish mass.
Beat two eggs with a tsp of vanilla essence and add it to the flour mixture. It should return to a liquid state at this stage.
Now add the red food colouring1 and mix so that the batter is uniformly coloured. Reserve about 4 tsps of this red batter in a separate little bowl.
The final addition to the brownie batter is a hundred gms of chocolate chips or chunks. Stir these in gently with a spatula.
Line an 8-inch square baking tin with aluminum foil and pour the red batter in. Use a spatula to distribute and level the batter.
To make the cream cheese layer, whisk together the cream cheese, sugar, lemon juice, half a tsp of vanilla essence and an egg until it forms a smooth batter.
Here's what the cheese cake batter should look like once adequately whipped.
Pour the cream cheese mix over the brownie batter and level with a spatula or the back of a butter knife.
Its now time to use the red batter that you reserved! Use a small spoon to dollop blobs of red batter on top of the cream cheese later. You can place them at random,but just make sure they are evenly spaced out.
Drag a toothpick / skewer or a sharp knife across the surface of the batter to form swirls.
Place the caketin into the oven and bake at 175° C for 25 – 30 mins3, or until a toothpick when inserted in the middle of the cake tin comes out clean.
Cool completely and then store in the fridge for about 20 mins before slicing4.