To make the brownies, mix the flour, sugar, baking soda and salt in a bowl. Set a side.

Boil the water and butter in a pot. Remove from heat and mix in the cocoa powder until well-combined. Pour the cocoa liquid into the flour mixture and mix well.

Add in the egg, IDEAL® Full Cream Evaporated Milk and vanilla extract into the mixture and beat until smooth.

Pour half the brownie mixture over the base of a greased 10″ brownie mould.

For the Pandan Cheesecake, bear the cream cheese and sugar until soft and smooth in a separate large bowl.

Add the eggs, one at a time, beating well after each addition.

Pour the IDEAL® Full Cream Evaporated Milk, lemon juice, pandan extract and food colouring in a bowl. Mix well.

Gradually add in the plain flour and beat until smooth.

Pour the pandan cream cheese batter over the brownies. Then dollop the balance of the brownie mix over the cheesecake later. Do a swirl motion, using a skewer to create a ‘marble’ look combining the chocolate brownie & pandan cheesecake.

Bake the Pandan Cheesecake Brownie in a preheated 180°C oven for 35 mins.

Remove from the oven. Allow the brownie to cool on a rack.

Remove from the mould and refrigerate for at least 2 hours before serving.