Super moist frangelico brownies!

Ingredients

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
• 2 eggs
• 3 tablespoons cocoa
• 3/4 cup self raising flour
• 1 teaspoon baking powder
• 3 tablespoons Frangelico liqueur

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Preparation

• 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.