1 Preheat oven, 160C, line 18x28cm tray with baking paper.

2 In a mixer, beat eggs and sugar on low speed for 2min. Meanwhile, melt butter, then pour over the chocolate and stir to blend. Put choc/butter into other mixture and mix on low for 2min. Sift flour and cocoa, mix into the other batter. It should look matte and creamy, if it's glossy and dark keep mixing.

3 Break up the cream cheese and mix it into the mixture, low-mid speed, until all the cream cheese is broken into small pieces. This method gives the best consistency once cooked.

4 Scrape mixture into tin, bake ~30min. Once cooked, edges should be slightly puffed and small cracks should appear in the top of the brownie. Best enjoyed 3-4 days after cooking.