Stop, this combination is insane.
There is plenty to love about a fudgy brownie, and more so about the combination of tangy cream cheese with sweet yet slightly bitter orange marmalade. I do recommend orange marmalade here for that reason, but any marmalade you have will work. One of my top 10 recipes is this brownie pudding, which formed the main inspiration for today’s recipe but is not in the blog archives. I guess it’s a little bit of a secret, and I don’t know if the word pudding is a good enough excuse to get away with such a runny centre. Language is everything, isn’t it. A classic one-bowl manoeuvre wrapped in a delightful flavour contrast.
A classic fudgy brownie with an edge that’s only slightly chewy, with jammy bits studded here and there due to the marmalade. You might think they’re the raw parts at first, take it from my initial disappointment.
Cream cheese marmalade brownies (serves 8-10)
For the brownies:
105g dark chocolate, chopped, or bittersweet chocolate chips
150g unsalted butter
1/2 tsp fine salt
70g brown sugar
130g white sugar
130g plain flour
For the topping:
60g cream cheese
6 tsp orange marmalade
Preheat your oven to 160C, fan off. Line an 8×8-inch baking pan with parchment paper so that two edges are longer and hang off the sides for easy removal. In a microwave-safe bowl, microwave together the butter and chocolate or chocolate chips on high for a minute. Make sure your butter is at room temperature or slightly cold, and not rock-hard from the fridge. Remove the bowl from the microwave and use a fork or spoon to mix everything together until you get a dark, liquidy consistency and the butter and chocolate has melted together nicely. Microwave for longer if your butter is still a little hard. Let the mixture cool for 2 minutes. In the meantime, add your two sugars and pinch of salt into a separate, larger bowl. Add the chocolate mixture and use a whisk to whisk it in well. Then crack and whisk in the 2 eggs. Finally, add the flour and use a rubber spatula to fold it in well, then pour the brownie batter into the prepared baking pan.
In a small bowl, whisk together the cream cheese and sugar until smooth and homogenous. Add teaspoonful-sized dollops of the cream cheese mixture on top of the brownie batter, then add teaspoonfuls of the marmalade just next to the dollops of cream cheese mixture. Use a knife to swirl the topping randomly into the batter. It should look slightly weird and messy. Sprinkle some coarse salt (like Maldon) on top if you’re fancy like that, but you can skip this step. Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the middle comes out with moist-to-slightly-wet crumbs. Leave the brownies to cool for 10 minutes before cutting. These keep at room temperature for up to 3 days, but you can freeze them if you don’t have many people to share these with!