Super moist frangelico brownies!

8 servings
15 min
43 min
Very Easy


Number of serving: 8

Creamcheese Layer:

220 g philadelphia cream cheese

1 teaspoon vanilla essence

2 tablespoons caster sugar

3 tablespoons Frangelico liqueur

Brownie Layers:

85 g butter

1 cup caster sugar

3 tablespoons cocoa

3/4 cup self raising flour

1 teaspoon baking powder

3 tablespoons 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 minutes.
  • Depending on how awesome your oven is, it may be ready after 35, so just check it with a skewer.


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