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Orange Cheesecake Brownies

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Prep time 20 mins
Bake time 45 mins
Chill time 3 hrs

Yields 16 brownies (serving size: 1 brownie)


  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup all-purpose flour
  • Cheesecake
  • 1 8-oz. package cream cheese, at room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon grated orange zest
  • 1 tablespoon all-purpose flour

Nutrition Information

  • calories 256
  • fat 15 g
  • satfat 9 g
  • protein 4 g
  • carbohydrate 29 g
  • fiber 1 g
  • cholesterol 66 mg
  • sodium 113 mg

How to Make It

  1. Place rack in bottom third of oven; preheat to 325ºF. Line an 8-inch square baking pan with heavy-duty foil, leaving a 1-inch overhang on all sides. Make brownie batter: Combine butter and chocolate in a large bowl; set over a pan of simmering water (do not let water boil or bowl touch water). Cook, stirring occasionally, until melted and smooth. Remove bowl; let cool. Beat sugar, vanilla, baking powder and salt into chocolate mixture. Beat in eggs, one at a time, until well mixed. (Don't worry if mixture looks curdled.) Add flour and mix until smooth.

  2. Make cheesecake layer: In a bowl, beat cream cheese and sugar with an electric mixer on medium-high speed until smooth. Beat in egg, zest and flour until smooth.

  3. Pour all but 1/2 cup of brownie batter into prepared pan; spread evenly. Spread cream cheese mixture evenly over brownie batter. Drop remaining brownie batter in dollops on top and swirl with a knife to create marbling. Bake until still slightly wet in center, about 45 minutes. Let cool completely in pan on a wire rack. Cover and refrigerate until completely chilled, at least 3 hours. Grasp overhanging foil and lift brownies out of pan. Peel off foil, cut into 16 squares and serve.