Recipe – Big Green Egg Smoked Chocolate Cheesecake Brownies
Ingredients
| For the Brownies | For the Cream Cheese Topping |
| 300g 70% Cocoa Dark Chocolate | 230g full fat cream cheese |
| 150g butter | 1/4 cup caster sugar |
| 3 eggs | 1 egg |
| 1 cup caster sugar | Zest of 1/2 orange |
| 1/4 cold espresso coffee | |
| 1 cup + 2 tbsp plain flour | |
| For the Smoked Ganache | |
| 200g 70% Cocoa Dark Chocolate | |
| 1/2 cup butter |
Directions
Step 1 – Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C, with Apple and Cherry Wood Smoking Chips for flavour.
Step 2 – To make the ganache, 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 Big Green Egg Deep Dish Pizza & Baking Stone (or use a 36cm diameter cake tin).
Step 3 – For the cheesecake topping, beat the cream cheese, caster 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.
Step 4 – Add to the EGG and bake for 40-50 minutes. Set aside to cool. Drizzle with smoked ganache before serving. Serves 8
