Preheat the oven to 165℃.
Place the chocolate and the butter into a heatproof bowl over a pan of simmering water. Stir occasionally until it has fully melted. Take it off the heat and set aside.
In a large mixing bowl, add the eggs and the golden caster sugar.
Use an electric whisk to beat it until it is pale, thick and has doubled in size.
Use a sieve, sift in the flour and cocoa powder into the egg/sugar mix. Fold it through until well combined.
Pour the melted chocolate and butter into the bowl and mix until you have a fudgy batter.
Place the brownie mixture into a lined 20x30cm tin. Then bake in the oven for 22-24 minutes.
Take the brownie out and set it aside to cool to room temperature.
Meanwhile you can get the halloween frosting ready.
Place the cream cheese, icing sugar, vanilla bean paste and orange food colouring into a large mixing bowl. use an electric whisk to beat it for a few minutes until it starts to thicken up.
Spread the cream cheese mixture over the cooled brownie. Then decorate with halloween decorations.
Place it into the fridge for at least 4 hours but ideally overnight for it to set.
Cut it into 24 equal sized portions and enjoy!
