- 8 oz (250 g) brick-style cream cheese, softened
- white granulated sugar
- all-purpose flour
- 3 large eggs
- grated orange zest from 2-3 oranges
- orange juice
- vanilla extract
- milk
- 3/4 cup butter, cubed
- 1 cup unsweetened cocoa powder
- salt
Preheat oven to 350 degrees F.
Line a 9 x 13 inch metal baking pan with foil, leaving a 2 inch overhang at each end.
Lightly butter the foil.
Zest then juice the oranges.
In large bowl of electric mixer, beat until smooth:
8 oz cream cheese and 1/2 cup white sugar.
Add 2 Tbsp all-purpose flour.
Beat in 1 egg, 2 Tbsp orange zest, 1/3 cup orange juice, 1 tsp vanilla.
Set aside.
In a large saucepan, combine:
1 cup milk and 3/4 cups butter, cut in cubes.
Heat over medium heat, stirring often, 3 minutes or until milk is warm and butter melted.
Microwave method: Heat in glass measuring cup on 50% power (medium) 3-4 minutes.
Remove from heat.
In a large bowl, whisk together:
1-2/3 cups granulated sugar and 1 cup cocoa powder.
Gradually whisk in warm milk mixture until blended.
Whisk in 2 eggs, 1/4 cup orange juice, 2 tsp vanilla.
Mix 1-3/4 cups flour with 1/2 tsp salt and whisk in.
Spread two-thirds of the cocoa mixture in the prepared pan. Smooth.
Pour cream cheese mixture evenly over top.
Drop remaining third of cocoa mixture in dollops over top. Swirl with knife tip to make a pattern in the light cream cheese mixture.
Bake about 35 minutes or until edges are set and a few moist crumbs cling to tester inserted in centre.
Let cool completely in pan set on a rack.
Using foil overhang as handles, transfer to cutting board and cut into squares.
Makes 24 cheesecake brownies, 219 calories each.
