• Pre-heat your oven to 180℃ Fan/370℉. Line an 8" Square Pan with greaseproof paper.
• In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted. 
• In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, mix for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. 
• Now, add the melted chocolate slowly and combine once again. 
• Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Pour into the lined tin. 
• Bake 25-30 minutes until the top is shiny and it's still just a little wobbly in the middle. Let cool.

Make the Topping

• Using an electric mixer, whisk the cream cheese, heavy cream, powdered sugar and cocoa powder in a bowl until smooth but thick. Spread this over the brownies in an even layer.
• Let set in the refrigerator for 2 hours before slicing and serving. Optional: Top with swirls of whipped cream!