The Priory of the Orange Tree- Inspired Marmalade Cheesecake Swirl Brownies
“The night grew too still. And then - slowly, as if it were sinking through water - a golden fruit dropped from on high. With a gasping sob, she sank her teeth into the flesh.”
When I was thinking about recipes to pair with this book, I knew I wanted something enhanced by orange, rather than something specifically orange flavoured; to mirror the gift of magic that comes from eating the fruit of the tree.
And so; brownies with the added magic of thick swirls of delicious orange marmalade.
As always, I’m powering up a box mix. These are my tips for taking brownie mix to the next level.
Add coffee: A controversial one right out of the gate as some people hate it. But for me, it’s essential. I whack in a tbsp of espresso: made up from instant coffee, a bunged-in tbsp of instant coffee granules, or poured from a fancy pod-machine. It all works in my opinion, and there are no coffee snobs here.
Use whole milk instead of water: Or, if you want something with some tang and you have it on hand; buttermilk. (I made my cheat’s buttermilk for these.)
Butter instead of oil: Replace the oil in the recipe with cooled melted butter.
Add vanilla: anything from a splash to a tsp. It’s a matter of taste, but it will add an extra dimension of flavour either way.
Add an extra egg: This one is a choose-your-own adventure. An extra egg will make the brownies cakier. For these I just swiped the yolk from the egg for the cheesecake mix.
Mix ins: chocolate chips, toasted nuts, dried fruit or adding a frosting. Whatever makes your hair stand on end (dried sour cherries and toasted walnuts with white chocolate chips on top is a go-to favourite for me.)
“The golden fruit was glowing. She cupped it in her hands for a long time before she tasted of its flesh.”
Spiced Cheesecake Swirl
Ingredients:
50g full-fat soft cheese (room temperature)
25g caster sugar
1tbsp plain flour
1 egg (yolk reserved for brownie batter)
1/4 tsp vanilla extract
Pinch of cinnamon
Pinch of allspice
Method:
In a small bowl, beat together the sugar and soft cheese until smooth.
Add the egg, vanilla, flour and spices. Stir to mix.
Set aside.
“Sweetness burst beneath her teeth and washed over her tongue. When she swallowed, it was hot.
The fruit fell to the floor, and she erupted into flame.”
Brownie Base
Ingredients:
1x box brownie mix (I used Betty Crocker fudge brownie)
80g butter, melted
1 medium egg (plus the yolk leftover from the cheesecake mix)
60ml whole milk (or buttermilk if you’re feeling fancy)
1tbsp espresso
1/2 tsp vanilla extract
To finish:
80g dark chocolate chips
50g marmalade
Method:
Preheat oven to 180ºC (160ºC Fan/ Gas mark 4)
Line a 20cm square cake tin with baking paper.
Mix the ingredients together in a medium size bowl until well blended.
Spread the mixture evenly in the prepared cake tin.
Dollop on tablespoons of the cheesecake mix in three by three rows. In the centre of each filling dollop, add a spoon of marmalade.
Draw a knife or toothpick through the mixture in straight horizontal lines several times. Repeat vertically for a swirled design.
Sprinkle over the chocolate chips.
Bake 28-32 minutes, or until a knife inserted 5cm from the side of the pan comes out almost clean.
Cool in the tin for half an hour. Then refrigerate for at least 1hour before eating (this allows them to set to a fudgy texture rather than cakey.)
Cut into 3 x 3 squares for generous brownies, or 4 x 4 for a dainty treat. Or cut one for yourself right from the middle. After all, you made them. Chef’s rules.
Store leftovers in an airtight container in the fridge for up to 3 days... if there are any.
And that’s a wrap lovely reading bakers. May you always meet the good kind of dragon, and may all your brownies have exactly the chew you like best.
xxx