Total Time
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

Ingredients Nutrition


  1. Grease and line with baking paper extending over sides a bit - a lamington size tin.
  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.
  3. Fold in the sifted together flour, soda and cocoa and pour in to the prepared tin.
  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! Spoon in blobs on to the mixture in the tin, and swirl round a bit with a knife in random spots.
  5. 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.
  6. 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.
  7. Leave in tin and chill overnight, but do loosen the sides a bit with a knife first.
  8. 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.
  9. ENJOY -- and remember that old adage, any chocolate eaten standing up, has no calories.