|1.||In a large bowl, using an electric mixer beat cream cheese and sugar until smooth. Beat in flour until blended, and then beat in egg, orange zest, orange juice, and vanilla extract. Set aside.|
|1.||In a large saucepan, combine milk and butter; heat over medium heat, stirring often, for about 3 minutes until the milk is warm and the butter is melted. Alternatively, heat in a glass measuring cup in a microwave on medium (50 %) power in the microwave for 3-4 minutes. Remove from heat.|
|2.||In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture until blended. Whisk in eggs, orange juice, and vanilla extract. Sprinkle flour and salt overtop; whisk until blended.|
|3.||Spread about two-thirds of the brownie batter into the prepared pan; smooth top. Pour cheesecake batter evenly over top. Drop remaining brownie batter in dollops over top and swirl with the tip of a knife.|
|4.||Bake for about 35 minutes or until edges are set, and a few moist crumbs cling to the tester inserted in center. Let cool completely in pan on rack. Using foil overhang as handles, transfer to a cutting board and cut into squares.|
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.