Method

• 1.
  Preheat oven to 180°C. Grease a 30cm x 20cm lamington pan and line the base and sides with baking paper.
• 2.
  For the orange cream cheese filling, place the cream cheese and icing sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the egg yolk and mix to combine. Mix in the flour, then the orange zest and juice. The mixture should be quite thick. Transfer to a piping bag fitted with a 1cm nozzle and set aside at room temperature.
• 3.
  To make the brownie mixture, place the chocolate and coffee in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir mixture occasionally until melted and smooth. Remove bowl from heat and set aside. If chocolate mixture starts to set, gently heat over simmering water until melted again.
• 4.
  Sift the flour, baking powder, cocoa and 1 tsp sea salt flakes into a large bowl and set aside.
• 5.
  Place the butter and sugar in the clean bowl of a stand mixer fitted with the paddle attachment and beat for 8-10 minutes until creamy. With the mixer running on medium, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stop occasionally to scrape down the sides and bottom of the bowl with a spatula. Stir in the melted chocolate mixture, then fold in the flour mixture until just combined.
• 6.
  Pour half the brownie mixture into the pan. Pipe half of the orange cream cheese over the brownie mixture in long vertical lines, then pour the remaining brownie mixture on top and spread evenly. Pipe the remaining orange cream cheese mixture on top in long vertical lines with a 2cm gap between each.
• 7.
  Using a skewer, drag the lines of orange cream cheese mixture across the top of the brownie, in the opposite direction to the piping, to create a feathered pattern.
• 8.
  Bake for 45 minutes, rotating pan halfway through cooking time, until edges are firm but the centre is still soft. Cool in pan for 1 hour, then invert onto a wire rack to cool completely. Cut into slices to serve. Store in an airtight container for up to 5 days.