Pre-heat the oven to 180/170 fan Celsius and line an 8 inch baking tin with parchment paper.

Mix the butter and sugar with an electric hand whisk (you can use a normal whisk or wooden spoon) and then add in the eggs. Beat the mixture until thick and fluffy.

Add in the melted chocolate and vanilla essence and mix in with the whisk.

Sift in the flour, sugar and baking powder and mix in with a spatula or wooden spoon until combined.

Mix in the chocolate chunks and then pour the mixture into the lined baking tin.

Place into a pre-heated oven for 30 mins at 170°C and then reduce the heat to 160°C for another 10 minutes. Once baked, allow the brownies to cool in the tin before removing.

In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the double cream until it forms soft peaks.

Gently fold the whipped cream into the cream cheese mixture.

Add the melted chocolate (make sure it’s cooled slightly) and fold it in until fully combined.

Spoon the filling over the chilled brownie base and smooth the top with a spatula.

Refrigerate for at least 6 hours, or ideally overnight, until set.

Garnish by piping some reserved cheesecake filling around the edges and top with brownie pieces.