Chocolate Orange Cheesecake Swirl Brownies

This recipe is taken from the 2014 Milk Calendar. How do you make all-time-favourite brownies better? Mix in a cream cheese swirl flavoured with fresh orange and you have moist, fudgy chocolate brownies and cheesecake all in one!

  • Prep: 30 min
  • Cooking: 40 min
Yields 24 brownies
chocolate orange cheesecake swirl brownies

Ingredients

  • Cheesecake
  • 8 oz (225 g) brick-style Canadian Cream cheese softened
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) all-purpose flour
  • 1 egg
  • 2 tbsp (30 mL) grated orange zest (2 to 3 oranges)
  • 1/3 cup (80 mL) orange juice
  • 1 tsp (5 mL) vanilla extract
  • Brownie Batter
  • 1 cup (250 mg) Milk
  • 3/4 cup (180 mL) butter cut into cubes
  • 1 2/3 cup (410 mL) sugar
  • 1 cup (250 mL) unsweetened cocoa powder
  • 2 eggs
  • 1/4 cup (60) orange juice
  • 2 tsp (10 mL) vanilla extract
  • 1 3/4 cup (430 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt

Preparation

Preheat oven to 350 °F (180 °C). Line a 13 x 9-inch (33 x 23 cm) metal baking pan with foil, leaving 2 inches (5 cm) overhand at each end; lightly butter foil.

Cheesecake:

In a large bowl, using an electric mixer, beat Cream cheese and sugar until smooth. Beat in flour until blended, then beat in egg, orange zest, orange juice and vanilla extract. Set aside.

Brownie Batter:

In a large saucepan, combine milk and butter; heat over medium heat, stirring often, for about 3 min until milk is warm and butter is melted. Alternatively, heat in a glass measuring cup in microwave on Medium (50 %) power in microwave for 3 to 4 min. Remove from heat.

In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture until blended. Whisk in eggs, orange juice and vanilla extract. Sprinkle flour and salt over top; whisk until blended.

Spread about two-thirds of brownie batter into prepared pan; smooth top. Pour cheesecake batter evenly over top. Drop remaining brownie batter in dollops over top and swirl with the tip of a knife.

Bake for about 35 min or until edges are set and a few moist crumbs cling to tester inserted in centre. Let cool completely in pan on rack. Using foil overhang as handles, transfer to cutting board and cut into squares.

Tips

Lining the pan with foil makes for easy cutting and neat, tidy brownies.

Extra brownies can be refrigerated in an airtight container for up 3 days, or wrapped in plastic, then frozen in an airtight container for up to 3 months.

Malted Milk Cheesecake Swirl Brownies: Omit orange zest and juice in cheesecake and brownie batters. Increase milk in brownie batter to 1-1/4 cups (310 mL); add 1/2 cup (125 mL) milk and 1/2 cup (125 mL) malted milk powder (Ovaltine) to Cream cheese mixture.

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Nutrition

Nutritional Information

per serving
Energy: 219 Calories
Protein: 4 g
Carbohydrate: 29 g
Fat: 11 g
Fibre: 1.5 g
Sodium: 88 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 3 % / 35 mg
Selenium: 13 %
Folate: 12 %
Magnesium: 10 %
Vitamin A: 10 %