First up, preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 12”x8” rectangle baking tin. Break the Chocolate into pieces and place in a microwavable bowl, add the butter. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted.

Pour in the sugar and mix until all combined. Add the eggs and Vanilla Extract and whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or hand whisk. It is whisking in the eggs really well that gives the brownie the paper top.

Sieve the flour and Cocoa Powder onto the top of the mixture and fold through until just combined.

For the cheesecake mixture, in a large bowl pop the cream cheese, sour cream, caster sugar, cornflour and Vanilla Extract and whisk together until smooth.

Divide into 3 bowls and add a few drops of Purple Colour Gel to one bowl, Orange Colour Gel to another and Green Colour Gel to the final bowl. Mix each colour until you have a bright vibrant colour, add more Colour Gel if needed.

Pour the brownie mixture into the prepared tin and smooth the top. Dollop the coloured cheesecake mixture on top and swirl through using a cocktail stick or knife. Place in the oven and bake for 40-45 minutes, until the edges of the brownie are firm and the middle has a very slight wobble. Leave to cool in the tin, it will firm up slightly as it cools.

Your brownie is the perfect sweet treat for a Halloween party or a spooky dessert served warm with ice-cream!