1. Combine butter, chocolate and brown sugar in a medium saucepan and stir over medium heat until the chocolate and butter have melted. Remove from the heat and whisk in the eggs.
2. Add flour, cocoa and baking powder and stir until well combined. Pour into a greased and lined 18cmx28cm rectangular tin.
3. Beat the Philly and caster sugar until smooth and creamy. Spoon randomly over the chocolate mixture and swirl with the tip of a knife. Bake at 180℃, Gas Mark 4, for 35-40 minutes or until cooked through. Allow to cool before cutting into squares.
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