Easy Fudgy Cream Cheese Brownies

Preheat the oven to 350°F / 180°C (320°F convection / 160°C fan) and line a square baking pan with parchment paper.
Melt 150 g unsalted butter and 125 g dark chocolate together over low heat, stirring until smooth. Remove from the heat and set aside to cool slightly.
In a large bowl, beat 120 g granulated sugar with 2 large eggs until well combined, then pour in the melted chocolate mixture and mix until smooth.
Sift in 120 g all-purpose flour and 2 tbsp unsweetened cocoa powder, then fold gently until just combined.
Scoop out 2 tablespoons of the brownie batter and set it aside. Pour the remaining brownie batter into the prepared pan and spread it evenly.
In a separate bowl, mix 175 g cottage cheese, 250 g cream cheese, and 50 g granulated sugar until smooth. Add 1 large egg, 1 tbsp vanilla extract, and 1 tbsp cornstarch, then mix until creamy and well combined.
Stir 2 tbsp milk into the reserved brownie batter until smooth, then drop spoonfuls over the cheesecake layer.
Use a toothpick to gently swirl the brownie batter through the cheesecake layer, creating a marbled effect without overmixing.
Bake for 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let the brownies cool completely in the pan, then lift them out using the parchment paper, slice, and serve.