In a light-colored saucepan, melt the butter over medium heat.

Continue cooking until it turns golden brown and smells nutty, stirring often.

Remove from heat and let it cool slightly it should still be liquid but not hot.

Browning the butter adds a deep, rich, caramel-like flavor that makes this cake extra special.

In a mixing bowl, whisk together the brown butter and granulated sugar until well combined.

Add the eggs one at a time, mixing well between each.

Add the cream cheese and beat until smooth and creamy.

Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and baking powder.

Add the dry mixture to the wet ingredients and fold gently until just combined.

Fold in 50g chocolate chips, keeping the batter thick and smooth.

Line a loaf pan (8x4 or 9x5 inch) with parchment paper for easy removal.

Pour in the batter and smooth the top.

Add a generous handful of chocolate chips on top, this creates the signature chocolatey crust.

Preheat your oven to 170°C (340°F).

Bake for 55–70 minutes, depending on your oven.

If the top browns too quickly, loosely tent the loaf with foil.

The cake is done when a skewer inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 10 minutes.

Lift it out using the parchment paper and cool fully on a rack.

Slice and enjoy with tea, coffee, or warm with ice cream.