140 g butter
200 g Dark Chocolate
225 g Caster Sugar (base)
1 teaspoon Vanilla Essence (base)
60 g Plain Flour (base)
60 g Cocoa
75 g Cream Cheese
50 g Caster Sugar (filling)
1 teaspoon Vanilla Extract (filling)
1 Egg – beaten
75 g Plain Flour (filling)
Preheat the Oven:
Preheat the oven to 170°C and line a rectangular baking tin with greaseproof paper.
Put the butter, chocolate and sugar into a bowl and microwave until melted, stirring every 30 seconds or so.
Add the Eggs:
Crack in the 2 eggs and vanilla and mix until smooth and glossy.
Add the flour and cocoa into the chocolate mix and beat well.
Pour into the Mould:
Pour into the lined cheesecake mould.
Beat the sugar and vanilla into the cream cheese,
then beat in the egg, flour and zest of the orange to create the cream cheese filling.
Spoon the cream cheese mix into the brownie in blobs.
Create a Marbled Effect:
Use a knife to move the mixture around, creating a marbled effect.
Bake in the oven for about 30 minutes and allow to cool fully in the mould before cutting into square pieces to serve.
Makes 12 squares.