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.