375g butter 2 cups caster sugar 1⅓ cups cocoa 4 eggs ½ tsp salt 1 cup flour 170g chocolate 60g cream cheese Icing sugar
Method
Preheat oven to 165C and place a rack on the lower third of the oven.
Line a square baking tin with lightly greased baking paper.
In a saucepan, combine the butter and sugar over low heat, stirring frequently until the butter is fully melted to form a smooth syrup. Stir in the cocoa and remove from heat.
Place the mixture in a large bowl and stir in the cream cheese. Add the eggs, one at a time, until fully combined, then stir in the flour and salt.
Add the chopped chocolate. Spread the mixture into the prepared pan.
Cook until a toothpick inserted in the centre comes out slightly moist, about 35-40 minutes—not 50 minutes, like I did because I was too busy listening to Michael Jackson.
Remove from tin as soon as you can and allow to cool on a rack. Lightly dust the cooled brownies with icing sugar and serve with a dollop of your favourite ice-cream.
