½ x 250g pkt Arnott’s Delta Creams, chopped coarsely
Preheat oven to 180°C/160°C fan-forced. Grease a deep 20cm square cake pan. Line base and sides with baking paper, extending paper 5cm above pan edge.
Combine butter and cocoa in a small pan until melted. Cool.
Beat egg and sugar in a small bowl with electric mixer until thick and creamy. Stir in chocolate mixture, vanilla and sifted flours until smooth.
Spread mixture into pan. Bake for 12 mins.
Meanwhile, make topping by beating cream cheese, extract, sugar and egg in a small bowl with electric mixer until smooth. Gradually beat in cream.
Pour mixture over base and sprinkle with biscuits, gently pressing into topping. Bake for 20-25 mins until set. Cool in oven with door ajar. Refrigerate brownies for 2 hrs until cold. Serve cut into squares.