Ingredients:

Brownies:

• 340 g       Dark chocolate
• 80 g         Unsalted butter
• 400 g      Condensed milk
• 70 g        All Purpose Flour
• 1/2 tsp    Baking Powder
• 40 g        Unsweetened Cocoa Powder
• 1/2 tsp    Salt

Cream Cheese & Nutella Swirl

• 200 g     Cream Cheese – room temperature
• 50 g       Caster Sugar
• 2 tbsp    Cornstarch
• ½ tsp     Vanilla Extract
• 100 g     Nutella
   

Instructions:

1. Preheat the oven to 180 C. Prepare an 8″ square pan with parchment paper with little overhanging.
2. In a bowl, mix together cream cheese, sugar, cornstarch and vanilla till properly combined and smooth. Keep aside.
3. Sift the flour, cocoa, salt and baking powder and keep aside.
4. In a heatproof bowl, add the chocolate and butter and melt .
5. Once the chocolate and butter are fully melted and the mixture is hot, remove from heat. Let it sit for about 1 minute. Whisk in the sweetened condensed milk.
6. Fold in the dry ingredients with a spatula till everything is well combined. The mixture will still be lukewarm.
7. Pour the batter into the prepared pan. Use the spatula to ease the batter into corners. 
8. Spread the cream cheese mixture evenly over the brownie batter into a thin layer. Add small dollops of Nutella across the pan over the cream cheese layer. With a skewer, swirl together the cream cheese mixture and Nutella gently – going top to bottom and then left to right. Do not swirl too much.
9. Bake the brownies at 180°C for 40-45 minutes, or until the brownies are set and a cake tester or toothpick inserted comes out with moist crumbs and not wet dough. Make sure you don’t overcook.
10. Remove from oven and let the pan cool for 10-15 minutes on a wire rack. Remove from the pan using the overhang and let it cool completely before slicing.