This super easy and delicious brownie is sure to be a show stopper, combining the classic flavours of chocolate and orange. Using Microwave Combination makes it quick as a wink for afternoon tea or perfect as a simple dessert with a dollop of cream.
Function: Circo Therm®, Combi-microwave
125g butter, chopped
150g dark chocolate, chopped
1 cup brown sugar
3 eggs, lightly beaten
1/2 cup plain flour, sifted
1/4 cup cocoa, sifted
1/2 tsp baking powder, sifted
125g spreadable cream cheese, softened at room temperature
2 tbsps castor sugar
1 egg yolk
Grated rind of 1 small orange
Preheat oven on CircoTherm® to 160°C.
In a saucepan combine the butter, chocolate and sugar and cook using induction setting 5, stirring until the chocolate has melted and sugar has dissolved. Cool slightly.
Add the beaten eggs and sifted dry ingredients. Stir until well combined. Pour the mixture into a greased and lined 20cm square Pyrex cake pan.
Whisk together the cream cheese, sugar, egg yolk and orange rind until smooth. Drop heaped tablespoonful’s of the cream over the top of the chocolate mixture then gently swirl through with a knife to create a marbled effect.
Bake on Microwave Combination: CircoTherm® 160°C and microwave 360 watts for 18-20 minutes.
Allow to cool in the pan before turning out. Cut into 16 squares. Store in an airtight container until required.
Paula is an experienced chef, having trained at the renowned William Angliss College and also a qualified Food Technology teacher. Paula has owned and managed a number of food inspired businesses over her career. She is also a prize-winning scone baker!