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    Marbled Chocolate Orange Brownies

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    Marbled Chocolate Orange Brownies

    These rich, sticky brownies combine a chocolatey base with a cheesecake topping. Swirling together the two layers is easy, yet looks impressive. Serve as a whole cake or cut into little squares.

    • Preparation time: 40 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Makes: 16 small squares


    • 250g cream cheese
    • 225g golden caster sugar
    • Finely grated zest of 1 large orange juice, plus 3 tbsp
    • 75g plain flour, plus 1 tbsp for the cream cheese mixture
    • 3 large eggs
    • 200g Waitrose Continental Plain Chocolate
    • 50g unsalted butter
    • 2 tsp vanilla extract


    1. Preheat the oven to 180°C, gas mark 4. Using a piece of kitchen paper and a little vegetable oil, grease a 26cm x 15cm x 2.5cm rectangular baking tin. Cut out a piece of baking parchment the same shape but slightly larger than the tin. Cut diagonal slits 5cm into the corners of the parchment and push down into the tin - the slits will allow the parchment to fit snugly into the edges. Or use a 23cm-square shallow baking tin and a 33cm-square piece of parchment.
    2. Place the cream cheese into a mixing bowl and beat it with a wooden spoon until softened and smooth. Add 50g of the sugar, the orange zest and juice, 1 tablespoon of flour and 1 egg and beat again until the mixture is smooth. If the mixture is a bit lumpy, it may be easier to beat it with a wire whisk.
    3. Put a kettle of water on to boil. Break the chocolate into small, evenly sized pieces. Place in a medium-sized, heatproof bowl and add the butter. When the kettle has boiled, place a saucepan on a heatproof surface such as a wooden chopping board, and carefully pour the water 5cm deep into the saucepan then rest the bowl of chocolate over it. Stir with a wooden spoon until the chocolate and butter are melted and smooth; this will take about 5 minutes. Leave to cool for 1-2 minutes.
    4. Meanwhile, in a small bowl, use a fork to beat the remaining eggs with 2 tablespoons of cold water until smooth. Stir the remaining sugar and the vanilla extract into the chocolate mixture, then stir in the beaten egg and remaining flour.
    5. Pour the chocolate mixture into the prepared baking tin and scrape it out with a palette knife or spatula, and spread it into the corners. Drop the orange cheesecake mixture over the chocolate base in 6 large spoonfuls, spacing them evenly apart.
    6. Using a palette knife or butter knife, swirl the two mixtures together to create a marbled effect. Do not blend them completely.
    7. Tap the tin gently on the work surface so the mixtures become completely flat. Bake in the preheated oven for 25-30 minutes until very slightly risen around the edges and only just set in the centre when touched. Remove from the oven with oven gloves and leave to cool in the tin.
    8. Lift the brownies out of the tin and place onto a board. Cut the brownies into 16 small squares. Store in an airtight container in the fridge, for up to 3 days. Serve chilled.

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    Cook's tips

    The mixtures have different consistencies - the orange being much thinner than the chocolate. Work quickly when putting the mixtures in the baking tin so that the chocolate does not set before you can swirl the two together. Dip a knife in hot water and dry it before cutting the brownies to make neat squares that really show off the marbling.


    Average user rating

    4 stars