Super Moist Frangelico Brownies!

This recipe has been sitting in my must try pile for some time now and now that the time has come, I am seriously wondering why the hell I did not try these earlier! So super easy and the end result not only looks impressive, but it tastes pretty damn good too!

For these Frangelico and Cream Cheese Brownies you will need:

Creamcheese Layer:
220g philadelphia cream cheese
1 tspn vanilla essence
2 tbspns caster sugar
3 tbspns Frangelico liqueur

Brownie Layers:
85g butter
1 cup caster sugar
2 eggs
3 tbspns cocoa
3/4 cup self raising flour
1 tspn baking powder
3 tbspns Frangelico liqueur

Pre heat oven to 150C (fan forced) and line a 20cm slice tin.

For the cream cheese layer, beat together all the ingredients until smooth. Set aside.

For the brownie layer begin by beating eggs and caster sugar until fluffy.
Melt the butter and cocoa together and stir until combined. Add to egg mixture.
Fold in the flour and frangelico.
Pour half the batter into the prepared pan and smooth the top.
Spread the cream cheese over the top - you might need to microwave for a couple of seconds to make it easier to spread so you don't disturb the brownie layer too much.
Pour over remaining brownie batter and bake for 40-45 mins. Depending on how awesome your oven is, it may be ready after 35, so just check it with a skewer.


Now whilst we all love brownies fresh out of the oven, I found the flavour of the frangelico was much more noticeable the following day once they had been in the fridge over night.

Enjoy xx