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Prep 25min (+ 1hr cooling time)Bake 45-50minMakes about 15
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.
200g cream cheese, at room temperature 30g salted butter, at room temperature 1 tablespoon finely grated orange zest 55g (¼ cup) caster sugar 1egg yolk, at room temperature
Preheat oven to 160ºC (140ºC fan-forced). Grease a 16cm x 26cm shallow slice tin with melted butter 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 rind in a medium bowl until creamy and smooth, scraping down the sides of the bowl when necessary. 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 gently 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 Brownie Base 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 topping mixture. Tap the tin on the benchtop to settle the mixture. Use a butter knife or palette knife to swirl the two mixtures 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 1 hour).
Carefully 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.
This cake is a favourite of mine – it is rich but light all at the same time. The chocolate, egg yolks and hazelnut meal provide the richness while the egg whites account for the light texture. It is indulgent without being overwhelmingly rich – my sort of chocolate cake. It makes a perfect dessert when served with thick cream or ice cream but don’t underestimate how blissfully suitable a slice with afternoon coffee can be.
Melted butter, to grease 150g good-quality dark chocolate, chopped 100g butter, cubed 4 eggs, at room temperature, separated 110g (½ cup) caster sugar 110g (1 cup) hazelnut meal 2 tablespoons sherry, brandy or Frangelico Cocoa powder or icing sugar, to dust
Preheat the oven to 150°C. Grease a 22cm springform tin with the melted butter, then line the base and side with baking paper.
Combine the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t allow the bowl to touch the water). Stir occasionally until the chocolate and butter melt and the mixture is smooth. Remove the bowl from the pan.
Add the egg yolks, sugar, hazelnut meal and sherry to the chocolate mixture and use a balloon whisk to stir until well combined. Transfer the mixture to a large bowl.
Place the egg whites in a clean, dry medium bowl and use electric beaters with a whisk attachment to whisk until firm peaks form. Add a spoonful of egg white to the chocolate mixture and use a large metal spoon or spatula to fold in – this will ‘loosen’ the mixture. Add the remaining egg white and fold in until just combined.
Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 55 minutes or until the top of the cake feels set and crumbs cling to a skewer inserted into the centre. Remove the cake from the oven, place on a wire rack and cool completely in the tin.
Turn out and serve dusted with cocoa powder or icing sugar.
This cake will keep in an airtight container in the fridge for up to 4 days. Bring it to room temperature before serving.
Flourless Chocolate & Almond Cake: Replace the hazelnut meal with almond meal.
Flourless Chocolate & Orange Cake: Replace the hazelnut meal with almond meal. Replace the sherry with 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau). Add 1 tablespoon finely grated orange zest with the egg yolks.
Flourless Chocolate Coffee Cake: Replace the sherry with 2 teaspoons instant coffee granules dissolved in 2 tablespoons water.