That is a bit of a mouthful of a title, isn’t it? But it is a very justified title.
I have a few notebooks that I write recipes in that I spy in magazines etc. Most of them I have yet to make. Quite a few of them, especially the baking recipes, are from the days before I knew gluten was a problem for me. However I am fairly confident that I can convert them.
These brownies are exhibit A with regards to the latter comment. I wrote the recipe in my notebook years ago and there it has stayed. For a while I think the cheesecake swirls put me off making them.
But . . . but . . . what have I been missing out on?! Brownie and cheesecake in one. And it is chocolate orange to boot. What is there possibly not to love?
Nothing, that’s what. There is absolutely nothing wrong with these brownies. The tang of cheesecake swirls / layer compliments the sweetness of the brownie. They are dense and sweet and oh so satisfying.
eaten tested these at three different temperatures – still warm from the oven, room temperature and straight from the fridge – and I can categorically say that the best is straight from the fridge, as they firm up delightfully. Second is still warm from the oven and in last place is room temperature – the flavours don’t seem as pronounced and they are just a bit ‘meh’. I urge you to have the patience to allow them to cool and chill. Of course I won’t blame you if you eat them warm straight from the pan with a spoon.
Also – don’t they look like little galaxies with the swirls and the smattering of icing sugar?
Chocolate Orange Marbled Cheesecake Brownies
- 250g full fat cream cheese
- 225g golden caster sugar
- zest of 1 orange + 3 tbsp of juice
- 75g sorghum flour + 1 tbsp (or any gluten free flour of your choice)
- 3 large eggs
- 200g dark chocolate
- 50g unsalted butter
- 2 tsp vanilla extract
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Grease and line a 10 inch square baking tin.
- In a bowl combine the cream cheese, 50g of the caster sugar, the orange zest and juice, 1 tbsp of the flour and 1 egg. Beat until smooth. Set aside.
- Put the chocolate and butter together in a medium heatproof bowl and melt either over hot water or in the microwave. Leave to cool for 1-2 minutes.
- In a small bowl whisk together the remaining eggs with 2 tbsp cold water. Set aside.
- Get the bowl with the chocolate and butter in it and add the remaining sugar and vanilla extract and mix well. Stir in the beaten eggs a little at a time, followed by the flour. Make sure everything is mixed well.
- Pour the chocolate mixture into the prepared tin and spread it out as evenly as possible.
- Drop spoonfuls of the orange cheesecake mixture over the chocolate base, spacing them as evenly apart as possible – about 6 large dollops should use up the mixture.
- Using a blunt knife, swirl the two layers together to create a marbled effect, taking care not to blend them completely.
- Tap the tin gently on the work surface to make sure it is as flat as possible, then bake for 30 – 40 minutes, until the edges have risen slightly and the centre is just set (a cocktail stick should come out clean).
- Remove from the oven and allow to cool.
- Cut into 16 squares and store in an air-tight container in the fridge. Best served chilled.
© The Pink Rose Bakery 2015