Oh Winter. I love you, but I really miss your friend Summer. I made these tonight and my house currently smells of chocolate and oranges. It’s a lovely combination. Oranges smell so fresh, sweet and crisp which allows me to pretend my house is a tropical hideaway. In reality I’m huddled under a blanket refusing to cook dinner as I’ve lost my slippers and the floor tiles in the kitchen feel like ice. I think I’ll stay here and enjoy my brownies, dinner can wait.
makes 24 brownies
- 60g butter, room temperature
- zest of 1 orange
- 180g cream cheese, room temperature
- 1/4 cup sugar
- 1/2 cup plain flour
- 2 eggs
- 180g dark chocolate, chopped
- 45g butter, room temperature
- 2 eggs
- 3/4 cup sugar
- 1/2 cup plain flour, sifted
- 1/4 cup self-raising flour, sifted
Preheat oven to 180degrees Celsius
Beat the butter, sugar and orange rind with an electric mixture until creamy. Gradually add the sugar and eggs, scraping down the sides of the bowl before adding more. Once all ingredients have combined add the flour, set aside.
Melt the chocolate and butter using a double boiler, if you don’t own one place a small heat proof bowl over a pot of simmering water. Metal KitchenAid mixing bowls work great, make sure water does not touch the bottom of the bowl.
Once the chocolate and butter have melted, set them aside to cool. In the meantime beat the eggs and sugar together until they’re thick and creamy. Slowly add them to the chocolate mixture, thoroughly incorporating the eggs and chocolate before adding more. Stir in the combined sifted flours.
Lightly grease a brownie tin, or line it with baking paper. Pour two-thirds of the chocolate mixture in and spread evenly. Pour the orange mixture over the top and smooth the surface. Spread the remaining chocolate mixture on top and use a skewer (a toothpick and butter knife are also mighty weapons) to lightly combine the two mixtures to create a marbled effect.
Bake for 30 minutes or until a skewer inserted comes out clean, allow to cool before cutting.