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1
Grease and line with baking paper extending over sides a bit - a lamington size tin.
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2
Melt the chocolate butter and brown sugar over a VERY low heat, then allow to cool a bit and whisk in the eggs one at a time.
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3
Fold in the sifted together flour, soda and cocoa and pour in to the prepared tin.
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4
Beat the cheese and caster sugar together till creamy, you will probably need to use a electric beater here unless you are a glutton for punishment, as its hard work by hand!
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5
Spoon in blobs on to the mixture in the tin, and swirl round a bit with a knife in random spots.
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6
Bake at 180 degrees for about 45 minutes.
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7
This can depend a bit on your oven, but don't try to hurry it by turning your oven up too much or the texture will be a bit tough.
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8
This mix has a soft fudgy texture and when cooked, will have a firm top, but a few crumbs will stick when tested with a skewer.
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9
Leave in tin and chill overnight, but do loosen the sides a bit with a knife first.
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10
Lift out of tin using the paper, onto a flat surface, and cut into squares, dipping knife in HOT water after each cut and wiping on paper towel.
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11
ENJOY -- and remember that old adage, any chocolate eaten standing up, has no calories.
