Preheat oven to 170°C.
In a bowl, mix together flour, baking powder, cocoa powder, salt, sugar and egg replacer.
Add oil, vinegar and vanilla essence and mix well.
Heat milk and add it to the flour mixture and whisk until it is incorporated.
Line an 8" * 8" square pan with baking paper which hangs outside.
Grease it with butter.
Pour the brownie batter and spread it evenly in the tin.
In a bowl beat cream cheese until smooth and creamy.
Add condensed milk, egg replacer and vanilla and beat until incorporated.
Pour it on the brownie batter and spread it evenly.
Place water in a small bowl beside the cake tin when placing it in oven.
Bake for 30 - 35 minutes.
The centre of the cheese cake will be jiggly, but it will set in the fridge.
Remove from oven and cool it on a wire rack.
Cover the tin with cling film and refrigerate overnight or freeze for 3 hours.
Remove the cake from the tin using the paper.
Trim the sides of the cake.
Cut into even squares with a warm knife.
Drizzle the top with melted chocolate.
Transfer each bar onto a square paper.
Serve them at room temperature or store in airtight box in refrigerator.
