Description
Fudgy chocolate brownies marbled with orange cheesecake and tart cranberry compote.
Ingredients
Scale
- 1 1/2 cups (170 g) fresh or frozen cranberries
- 1/4 cup (50 g) granulated sugar, for compote
- 1/4 cup (60 ml) fresh orange juice
- 12 oz (340 g) full-fat block cream cheese, softened
- 1/3 cup (67 g) granulated sugar, for cheesecake
- 1 large egg (50 g without shell), for cheesecake
- 1 tbsp (6 g) finely grated orange zest
- 1 tsp (5 ml) vanilla extract, for cheesecake
- 1 cup (227 g) unsalted butter
- 8 oz (227 g) semisweet chocolate, chopped
- 1 1/2 cups (300 g) granulated sugar, for brownies
- 4 large eggs (200 g without shells), for brownies
- 2 tsp (10 ml) vanilla extract, for brownies
- 1 cup (125 g) all-purpose flour
- 3/4 cup (64 g) unsweetened cocoa powder
- 1/2 tsp (3 g) fine salt
Instructions
- Combine the cranberries, 1/4 cup (50 g) sugar, and orange juice in a saucepan. Simmer for 8–10 minutes, stirring, until thick and jammy. Cool completely.
- Heat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) metal pan with parchment.
- Beat the cream cheese and 1/3 cup (67 g) sugar smooth. Mix in one egg, orange zest, and 1 tsp (5 ml) vanilla. Set aside.
- Melt the butter and semisweet chocolate together. Cool for 5 minutes, then whisk in 1 1/2 cups (300 g) sugar, four eggs, and 2 tsp (10 ml) vanilla.
- Fold in the flour, cocoa, and salt just until no dry streaks remain.
- Spread three-quarters of the brownie batter in the pan. Spoon over the cheesecake and cranberry compote, then add the remaining brownie batter in small dollops.
- Swirl gently with a thin knife. Bake for 29–35 minutes, until the edges are set and a tester in a brownie section shows moist crumbs.
- Cool completely, refrigerate for at least 3 hours, and cut into 20 bars with a warm dry knife.
Notes
Cool the cranberry compote fully before assembling so the layers remain distinct.