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Prep 15 mins
Cook 45 mins
This recipe comes from a tiny recipe book I've had for years after inheriting it from my mum. I have given the recipe in double quantity because I don't believe in half measures for anything yummy....... TIP: use the spreadable cream cheese, as the normal one never seems to go creamy enough
- Grease and line with baking paper extending over sides a bit - a lamington size tin.
- 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.
- Fold in the sifted together flour, soda and cocoa and pour in to the prepared tin.
- 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! Spoon in blobs on to the mixture in the tin, and swirl round a bit with a knife in random spots.
- Bake at 180 degrees for about 45 minutes. 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.
- 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.
- Leave in tin and chill overnight, but do loosen the sides a bit with a knife first.
- 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.
- ENJOY -- and remember that old adage, any chocolate eaten standing up, has no calories.