Worth the wait: Before we get stuck in, make sure you’ve got your mixing bowls and cooking containers at the ready. You’ll need a 20cm square tin, parchment paper, a heatproof bowl, a pan filled of simmering water on the hob, two mixing bowls and the oven toasting up to 180°C.

Grease your 20cm baking tin with a a little Dromona butter and line it with baking parchment.

Melt 150g of dark chocolate and 150g of Dromona butter in a heatproof bowl over the simmering water, stirring frequently.

Beat the remaining three eggs in another bowl and add the melted chocolate and butter mixture along with the light muscovado sugar and plain flour.

Mix together the dark muscovado sugar, cornflour, vanilla extract and one egg in a large bowl. Slowly, stir in the cream cheese until completely mixed and utterly desireable.

Pour half of the chocolate mixture into the tin. Let things get a little messy and drop spoonfuls of the cream cheese filling in. Finally, add the remaining chocolate mixture and create a marble effect masterpiece by rippling everything with a cocktail stick.

Bake for 30-25 minutes and let the sweet aroma tantalise your sense of smell.

For the sauce, repeat step 3, this time using 50g dark chocolate and 25g Dromona butter.

Decorate the brownies with chocolate mini eggs, then drizzle the melted chocolate over the whole thing.

Slice. Serve. Sensational.