Preheat oven to 170°C/325°F/Gas Mark 3. Line a cheesecake tin with grease proof paper.
Toast the nuts in the oven for 10 mins, remove and chop when cooled.
Whisk the egg yoke, 60g of castor sugar, flour and cream cheese. Add the milk to make mix a little runny. Cover and chill in fridge. Weigh out flour and add chopped nuts, put to one side.
Melt chocolate in a bowl over a saucepan filled with boiling water on hob and then add the butter. Mix till smooth.
Beat remaining sugar and eggs till light and fluffy. This usually takes about 5 minutes.
Fold in the chocolate and butter, mix through till mix is completely chocolate brown. Add flour, nut and mini smarties, leaving some smarties for decoration.
Pour mix in cheesecake tin up to about 2 inches high. I put any remaining mix into another greased tin.
I filled an icing gun for cream cheese mix. Pipe out thin circles starting in the centre of the brownie mix. Leave maybe an inch in between each circle till you reach the edge.
Take a knife and gently slice from the centre out to the outer edge to create web effect, make about 10 slices.
Pop in the oven for about 40 mins. Place a skewer into the centre and it will come out clean/dry if ready. Leave to cool in tin.
Decorate web with some smarties when cooled.