Preheat the oven (static) to 180 ° C / 355 ° F.

Place all the ingredients of the cheesecake minus the chocolate chips into the mixing bowl of a food processor. Blend everything until you get a smooth and creamy consistency, and transfer to a fairly large bowl, trying to clean the blades and walls as best as you can with a spatula.

Without washing it, use the same food processor to weight all the ingredients of the brownie, then process again until all is blended as well.

Line a 20x20cm (8”x8”) square mould with baking paper.

Pour the chocolate brownie mixture over the bottom, setting aside 3 or 4 spoonfuls that we will use to decorate the top of the dessert.

Sprinkle half of the chocolate chips on the brownie dough if you decide to use them, if not skip this step.

Incorporate the remaining chocolate chips into the minty cheesecake mixture, then spoon it over the brownie mixture, making sure to distribute it fairly evenly with a spatula.

Take teaspoons of the chocolate mixture we have left aside and distribute them disorderly on the cheesecake.

Insert a wooden toothpick in the centre of each brownie stain and make "swirls" or circular and figure-eight movements.

As soon as you are satisfied with the appearance, bake the cake for 45-50 minutes (do the toothpick test after the first 40 minutes).

Allow the mint cheesecake brownie to cool completely on a wire rack before portioning and serving.