Dessert
Chocolate Cheesecake Brownies with Smoked Ganache
Method
Set the Big Green Egg for indirect baking (convEGGtor in place) to a temperature of 170°C.
Place the butter and chocolate in a bowl and smoke indirectly 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 lastly the melted smoked chocolate then mix well.
Scrape mixture into a 20 x 20 greased baking tin.
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.
Bake for 40 – 50 minutes. Set aside to cool and serve.
Top with the extra smoked ganache to enhance the smoky flavor.
