Jaffa sour cream brownies

Instructions

1. Preheat oven to 170°C. Lightly spray a 20cm-square cake tin with oil and line the base and sides with baking paper.
2. Using an electric beater, beat the spread and sugar in a large bowl for 2 minutes or until pale and creamy. Add the eggs, 1 at a time, beating after each addition. Beat in 2/3 cup (160g) sour cream until combined. Sift the flour and baking powder over the egg mixture and stir until combined. Spoon one-third of the mixture into a small bowl. Add the cocoa powder and milk and stir to combine. Set aside. Add the rind and juice to the large bowl and stir until combined.
3. Drop spoonfuls of the orange and chocolate batter into the prepared tin. Use a knife to swirl to create a marbled pattern. Top with pecans. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes. Transfer to a wire rack to cool.
4. To make the cream topping, combine the ½ cup (120g) sour cream and juice in a bowl.
5. Cut the brownie into squares and top with the orange cream and a little zest.