Preheat the oven to 160°C and line a 23cm square brownie tin with baking paper and lightly grease the sides.

Gently melt the chocolate and butter together in a heavy-based saucepan or in the microwave, stirring regularly to ensure that it melts evenly. Remove from the heat and stir in the sugar and Vanilla. Whisk in the eggs one at a time and fold in the flour and salt. Keep aside half a cup of brownie batter and pour the rest into the prepared tin.

Place the cream cheese, sugar, flour, eggs, Vanilla Extract, cream and orange zest into a food processor and blend until smooth. Spread over the brownie mixture and drizzle over the remaining half cup of brownie mix. Carefully run a knife through the mixture to create a marbled effect.

Bake for 50-55 minutes, or until just cooked through and the cream cheese is just beginning to caramelise. Remove from the oven and allow to cool completely before cutting into squares.