Chocolate Orange Cheesecake Brownies | DFM | DFM

Ingredients

• 8 oz (250 g) brick-style Canadian cream cheese, softened
• 1/2 cup (125 mL) granulated sugar
• 2 Tbsp (30 mL) all-purpose flour
• 1 egg
• 2 Tbsp (30 mL) grated orange zest (from 2-3 oranges)
• 1/3 cup (75 mL) orange juice
• 1 tsp (5 mL) vanilla extract
• 1 cup (250 mL) milk
• 3/4 cup (175 mL) butter, cut into cubes
• 1-2/3 cup (400 mL) granulated sugar
• 1 cup (250 mL) unsweetened cocoa powder
• 2 eggs
• 1/4 cup (60 mL) orange juice
• 2 tsp (10 mL) vanilla extract
• 1-3/4 all-purpose flour
• 1/2 tsp (2 mL) salt
• 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, 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 the cream cheese mixture.