Ingredients

BROWNIE

220g

Butter

250g

Dark Chocolate

380g

Golden Caster Sugar

eggs

1/2

Orange, Zested (plus Juice for later)

2 tsp

Steenbergs Organic Orange Extract

150g

plain flour

pinch

sea salt

CHEESECAKE

310g

cream cheese

150g

sugar

2 tsp

Steenbergs Organic Orange Extract

1/2

orange zested

2 large

eggs

Match. Made. In. Heaven! A brownie/cheesecake hybrid created by Susie of @gourmetglow using @steenbergsltd orange extract

Method

Preheat Oven 170C. Grease and line a rectangular brownie tin with baking paper.
Put the butter and chocolate over a double boiler and melt to combine.
Remove from the heat and whisk in the sugar and eggs, one at a time. Whisk in the orange zest, extract and salt.
Gently beat in the flour until just combined, don’t overmix.
Set aside 6 tbsp brownie mix and pour the rest into the prepared tin.
For the cheesecake mix, beat the cheese with the sugar until combined. Beat in the eggs and the orange zest and extract.
Pour the cheesecake mix over the brownie mix. Set aside.
Mix the remaining brownie mix with the ½ orange juice to loosen the consistency.
Spoon 8 blobs of the brownie mix over the cheesecake mix. Using a skewer, swirl to combine.
Bake in the oven for 23-25 minutes until set but gooey. Cool completely in the tin before turning out and cutting into squares.