If there are any two flavours that were ever meant to be together it surely has to be chocolate and orange. Brownies are pretty expensive to buy in the shops and are, more often than not, very disappointing, lacking in flavour and very dry in texture. Making your own will really highlight the difference between homemade and shop bought and even with the more expensive cream cheese ingredient in this recipe, these brownies will prove to be great value!
This lovely recipe is quick and easy to make and the result is impressive and quite simply delicious.
Continue to the bottom of this post to see step-by-step photos of making these delicious brownies!
- 4 eggs
- 300g (10oz) caster sugar
- 140g (5oz) butter, melted and cooled
- 140g (5oz) plain flour
- 80g (3oz) cocoa powder
- 300g (10oz) full fat soft cheese
- 80g (3oz) caster sugar
- 25g (1oz) plain flour
- grated zest of 1 orange
- 1 tablespoon freshly squeezed orange juice
- Grease and line a 23cm (9") tin and turn on the oven to gas 3 (170c/325F)
- Start by separating one of the eggs and place the egg yolk to one side to go in the cheesecake mix.
- Place the egg white and the remaining 3 eggs into a large mixing bowl and whisk until frothy. Add the caster sugar and continue whisking for another minute.
- Keep whisking while you steadily pour in the melted and cooled butter.
- In another bowl sift together the flour and cocoa powder then add to the egg mix, stirring together until just combined.
- For the cheesecake, place the soft cheese into another clean bowl and cream it together with the caster sugar. Add the egg yolk and the flour followed by the orange zest and juice.
- Put half of the brownie mixture in the bottom of the tin then spoon on top half of the cheesecake mixture then use a fork to swirl the layers together. You don't need to put the orange mix on in an even layer over the chocolate base as it will have a nicer effect if some areas are thicker than others.
- Spoon the rest of the chocolate mixture over the top and finally the rest of the orange cheesecake mixture, swirling it into the chocolate to give a lovely marbled effect.
- Bake your brownie for 30-40 minutes depending on how fudgy you like your brownies to be!
- Leave to cool in the tin until warm then cut into 16 pieces.
- To Serve; These are delicious just as they are or can be served with a generous scoop of vanilla ice cream to make a quick and moreish desert!
- Freezing; These brownies freeze very well. Wrap each piece individually and freeze as soon as possible. Allow to defrost then they can be placed in the bottom of the oven to gently warm through.
This is my favourite 8″ square cake tin…
Good quality bakeware is a worthwhile investment as they will give years of service and give much better results than cheaper tins and pans.
Some step-by-step photos