Essentially these fudgy brownies are marbled with an orange-scented cheesecake and they appear far more difficult to make than what they actually are. Perfect with a cuppa or a dollop of cream for dessert these brownies will satisfy any chocolate craving.
- 250 g good-quality dark chocolate (54% cocoa), chopped
- 150 g butter, cubed
- 165 g (¾ cup) caster sugar
- 3 eggs, at room temperature, lightly whisked
- 75 g (½ cup) plain flour
- 30 g (¼ cup) cocoa powder
- ¾ tsp baking powder
- 200 g cream cheese, at room temperature
- 30 g butter, at room temperature
- 1 tbsp orange zest, finely grated
- 55 g (¼ cup) caster sugar
- 1 egg yolk, at room temperature
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1 hour
Preheat oven to 160ºC (140ºC fan-forced). Grease a 16 cm x 26 cm shallow slice tin and line the base and long sides with one piece of baking paper.
To make the Cheesecake topping, use an electric mixer to beat the cream cheese, butter and orange zest in a medium bowl until creamy and smooth. Add the sugar and beat until well combined. Add the egg yolk and beat well. Set aside.
To make the Brownie base, place the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan. Add the sugar and eggs and use a balloon whisk to stir until well combined. Sift together the flour, cocoa powder and baking powder. Add to chocolate mixture and stir until just combined.
Spoon half the mixture into prepared tin and spread evenly. Drop spoonfuls of almost all the Cheesecake topping randomly over the brownie mixture. Top with spoonfuls of the remaining brownie mixture and then the remaining Cheesecake mixture. Tap the tin on the benchtop to settle the mixture. Use a butter knife or palette knife to swirl together to create a marbled effect and then tap on the bench again if necessary. Bake in preheated oven for 45-50 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about an hour).
Remove brownie from the tin using the baking paper to lift it out. Cut into portions to serve.
• These brownies will keep in an airtight container in the fridge, for up to 5 days. Serve at room temperature.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
For more recipes, view our online column, Bakeproof.