200g cream cheese
1/2 teaspoon vanilla extract
375g caster sugar
4 tablespoon carob powder
150g self raising flour
1 tablespoon milk
150g icing sugar
2 tablespoon carob powder
Preheat oven to 160 degrees C.
Lightly grease and line an 8″ square tin.
Beat together the cream cheese with the vanilla and 25g of the sugar. Set aside.
Beat eggs and remaining 350g sugar til fluffy. Place carob powder and butter in a small pan and heat gently until melted, stirring all the time.
Add flour and carob mixture to the egg mixture and gently mix til combined.
Pour 2/3rd mix into tin, then add blobs of the cream cheese on top, and spread gently with the back of a spoon.
Add remainder of brownie mix on top of cream cheese, and put in oven for 40-45 mins. Cool in the tin.
To make icing, melt butter and milk together. Stir in sifted icing and carob powder, spread over cold brownies. Cut into. About 16 small squares.
(If icing too runny, add extra icing sugar, if too stiff, add a drop more milk)