¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp. baking powder
85 g cooking chocolate, equal parts dark, milk & white
½ cup toasted almonds, chopped
zest of half an orange
1 – 1 ½ tbsp. butterscotch schnapps
½ cup unsalted butter at room temperature
1½ cups sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
250 gms cream cheese
zest of ½ orange
1 ½ tbsp. cocoa powder
¾ cup icing sugar
Preheat the oven to 170°C. Spray an 8-by-8-inch baking dish with cooking spray. Line the pan with aluminum foil, then spray the foil with cooking spray.
Meanwhile, sift together the flour, cocoa powder and baking powder in a small bowl. Set aside.
Fill a medium saucepan one-third full with water and bring to a simmer. Place the chocolate and butter in a large heat-proof bowl and set over the simmering water. Turn the heat to low. Melt the chocolate and butter, stirring frequently, until completely smooth. Remove from heat and stir in the sugar and oranges zest. Whisk in the vanilla, schnapps and eggs. Stir in the flour mixture just until the flour is absorbed. Stir in the nuts.
Pour the batter evenly into the pan. Bake until a crust forms on top and the center is still somewhat gooey, about 25 minutes. Cool in the pan set on a rack. Refrigerate two hours. Cut into 1-inch squares to serve.
To make the frosting, combine all ingredients in a large mixing bowl with a wooden spoon. Smooth over cooled brownie and serve.