Smoked Chocolate Cheesecake Brownies

Ingredients

• 5 bars - 3.5 oz 70% Cocoa Dark Chocolate 
• 1 1/6 cup butter
• 4 eggs
• 1 1/4 cup castor (superfine) sugar
• ¼ cup espresso
• 1 cup + 2 tbsp flour
• 8 oz. full-fat cream cheese
• Zest of ½ orange

Instructions

1. Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C with Apple and Cherry Wood Smoking Chips for flavor.
2. Place the butter and chocolate in a bowl; add to the EGG and smoke for roughly 15 minutes until the chocolate has melted. In a separate bowl, whisk the eggs and castor sugar until thick, then add the espresso. Add the flour and melted chocolate; mix well. Scrape the mixture into a lightly greased 2” deep metal baking pan.
3. For the cheesecake topping, beat the cream cheese, castor sugar, egg and orange zest until smooth. Top the raw brownie mixture with the cream cheese topping. Run a knife through to create a marble effect.
4. Add to the EGG and bake for 40-50 minutes. Set aside to cool. Drizzle with smoked ganache before serving.
5. For the cheesecake topping, beat the cream cheese, castor sugar, egg and orange zest until smooth.
6. Melt ingredients together and drizzle smoked ganache over the top before serving.

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