Brownies

• 200gm Ausicows butter
• 270gm Cottura Indulgence Dark Bar (finely chopped)
• 4 eggs
• 210gm castor sugar
• 2 tbsp condensed milk
• 250gm BWY Superfine Flour
• ½ tsp baking powder
• 1 tsp baking soda
• 4 tbsp cocoa powder
• 2 tbsp glycerine
• 90ml UHT whipping cream
• ½ tsp BWY Vanilla Essence

Cream Cheese Topping

• 350gm Sungold Cream Cheese
• 60gm castor sugar
• 4 eggs
• 2 tbsp lemon juice

1. Line a 10×10-inch baking pan with parchment paper. Melt butter, chocolate and sugar over the stove or in the microwave. There’s no need to use the “double boiler” method. Turn off the heat and stir until well combined.

2. Add cocoa powder and stir gently until fully mixed (do not turn on the heat). Let it cool slightly. In a separate bowl, whisk the eggs until fluffy.

3. Once the chocolate mixture has cooled, add sweetened condensed milk, glycerine, vanilla essence, and UHT whipping cream into the chocolate mixture.

4. Add the whisked eggs and all the sifted dry ingredients. Stir until well combined. Divide the batter into two portions. Pour the first portion into the pan and steam for 30 minutes.

5. Save 100g of the cream cheese topping mixture and place it in a piping bag for later decoration. Once the first portion is steamed, pour the remaining cream cheese mixture on top and spread it evenly with a spoon.

6. Steam again for 20 minutes. Once the cream cheese is set, pour the final chocolate mixture on top. Pipe the remaining cream cheese topping creatively over the chocolate surface, then use a skewer to create a pattern.

7. Steam for another 30 minutes. Let it cool before cutting and serving. For topping, whisk the cream cheese and caster sugar until creamy. Then add the eggs and lemon juice, and mix until well combined.

8. It’s now ready to be used as the middle layer and as a topping for the surface of the steamed brownies.