For the brownie:
200 g chocolate, chopped
½ cup melted butter (or oil)
1 cup caster sugar
2 eggs, beaten
½ teaspoon vanilla extract
1 cup flour
¼ teaspoon baking powder
a pinch of salt

For the filling:
400 g cream cheese
2-4 tbsp icing sugar (to taste)
1 teaspoon vanilla extract
2 eggs, beaten
1 cup small strawberries (fresh or frozen)

For the icing:
50 g dark chocolate
2 tbsp milk
1 tbsp sugar
1 tbsp butter (or oil)


Preheat the oven to 160 °C.
Line a square baking tin with a sheet of parchment paper, large enough to stick out of the tin.
Melt the chocolate and butter over low heat. Remove from heat, stir in the sugar and beaten eggs and then the vanilla.
Combine the flour, baking powder and salt and stir into the chocolate.
Pour into the baking tin and trowel.
Whisk the cream cheese until smooth. Stir in the sugar and vanilla. Add the beaten eggs. Stir briefly and pour over the chocolate mixture.
Arrange 3-4 strawberries per row on top.
Bake for 50 minutes, until firm on the sides and still a bit soft in the centre.
Remove from the oven and leave to cool.
To make the icing, melt the chocolate, milk, sugar and butter in a small pan. Sprinkle over the cake.
Refrigerate for at least 2 hours prior to serving.