 
NOTICE: Cook time may vary depending on quantities requested.
|
| 1¼ cups |
granulated sugar |
300 mL |
| 2/3 cup |
all-purpose flour |
150 mL |
| ½ cup |
cocoa |
125 mL |
| ½ tsp |
baking powder |
2 mL |
| ¼ tsp |
salt |
1 mL |
| ½ cup |
Lactantia Butter, melted & cooled |
125 mL |
| 4 |
eggs |
4 |
| 2 tsp |
vanilla |
10 mL |
| 3 tbsp |
coffee-flavoured liqueur |
45 mL |
| 3 tbsp |
cream-flavoured liqueur |
45 mL |
| 8 oz |
Lactantia Original Cream Cheese |
250 g |
| ¼ cup |
all-purpose flour |
50 mL |
| ¼ cup |
brandy liqueur |
50 mL |
| 1 |
orange |
1 |
PREPARATION
- Preheat oven to 325°F (160°C). Lightly spray with vegetable oil or line an 8-inch (2-L) square baking pan with parchment paper.
- In a large bowl, using a fork, stir 1 cup (250 mL) sugar with 2/3 cup (150 mL) flour, cocoa, baking powder and salt. Make a well in the centre.
- In a small bowl, whisk butter with 2 eggs and 1 teaspoon (5 mL) vanilla. Pour into well in flour mixture. Stir until combined. Divide mixture in half. Stir coffee-flavoured liqueur into one half of mixture. Stir cream-flavoured liqueur into remaining half. Set aside.
- Cut cream cheese into cubes. In a large bowl, using an electric mixer or a wooden spoon beat cream cheese with 1 teaspoon (5 mL) vanilla until smooth. Beat in remaining 2 eggs. Gradually beat in 1/4 cup remaining sugar and 1/4 cup (50 mL) flour. Stir in brandy liqueur, then finely grate in peel from orange. Mix well.
- Spread coffee-flavoured mixture in bottom of prepared pan. Smooth top. Pour in cream cheese filling, then smooth top. Dollop spoonfuls of cream-flavoured liqueur throughout batter. For a marbled effect, swirl the tip of a knife through some of the cream-flavoured liqueur mixture, pulling the dark batter through the white batter.
- Bake in centre of preheated oven just until brownies begin to pull away from sides of pan, from 55 to 60 minutes. When cool, cut into squares. Brownies will keep well in the refrigerator for several days.
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