Chocolate Orange Cheesecake Brownies

These Chocolate Orange Cheesecake Brownies have a rich chocolate brownie base, swirled with a zesty, orange cheesecake topping. What a treat!



For the orange cheesecake batter -

  • 250g (9oz) cream cheese
  • 50g (2oz) caster sugar
  • Finely grated zest of 1 large orange + 3 tablespoons of its juice
  • 1 tablespoon plain flour
  • 1 large egg

For the brownie mixture -

  • 200g (7oz) 70% cocoa solids dark chocolate, broken into small pieces
  • 50g (2oz) unsalted butter
  • 2 large eggs
  • 2 tablespoons cold water
  • 175g (6oz) caster sugar
  • 2 teaspoons vanilla extract
  • 75g (3oz) plain flour

You will also need a 26cm x 15cm x 2.5cm (10inch x 6inch x 1 inch) baking tin, lined with baking parchment


  1. Preheat the oven to 180°C/160°C Fan/350°F (gas mark 4).
  2. Prepare the orange cheesecake batter - place the cream cheese into a large bowl and beat until softened and smooth (an electric whisk is helpful here but a wooden spoon will also work). Now add the 50g (2oz) caster sugar, the orange zest and juice, 1 tablespoon of plain flour and 1 egg and beat until the mixture is smooth.
  3. Prepare the brownie mixture - place the chocolate and the butter in a large bowl and gently melt in a microwave until no lumps remain. Leave the melted chocolate mixture to cool for a couple of minutes. In the meantime whisk the 2 eggs with the 2 tablespoons of cold water in a small bowl. Stir the 175g (6oz) caster sugar and the vanilla extract into the chocolate mixture, then add the egg mixture and the 75g (3oz) plain flour. Mix until fully combined.
  4. Pour the brownie mixture into the prepared tin, and spread it out evenly.
  5. Now spoon half of the cheesecake batter on top of the brownie mixture in six large spoonfuls, spacing them fairly evenly.
  6. Use a dessert spoon to gently fold a little of the brownie mixture over the top of each circle of cheesecake batter. You need to work quickly but carefully. Now repeat the process with the remaining cheesecake batter. We are not looking for perfection here but you are aiming for something resembling a marbled effect.
  7. Tap the tin gently on the work surface to flatten out the mixture.
  8. Bake in the preheated oven for 25-30 minutes until just set in the centre when touched.
  9. Allow to cool completely in the tin and chill thoroughly before cutting into 12-16 pieces.
  10. Store in an airtight container in the fridge for up to 3 days and serve chilled.

Keywords: celebration, afternoon tea, cakes, brownies