Recipe: Chocolate Orange Cheesecake Brownies with Locksley Distilling

I’m not a big fan of chocolate bakes. 

It’s not that I don’t like chocolate cakes or brownies exactly, but I need to be in the mood for something rich and heavy – I’m far more likely to reach for something sharp and citrussy instead. 

So when I crave chocolate I want to go hard and heavy. I want something really rich, something squidgy and intense. And this is just that. Lots of cocoa, a good squidgy centre, and to cut through that richness, a lightly sharp cheesecake topping, that just happens to have a splash of something boozy in it. 

The Morocello liqueur from Locksley Distilling landed in my grubby mitts a few weeks ago, and as soon as I tasted it, I needed to put it in something. My first through was stirring it through the cream of a pavlova, or a twist on an Eton Mess, but when that chocolate craving hit, I had another thought. 

Chocolate and orange are good friends for a reason, and this is a slightly addictive mix of rich dark chocolate, and sharp orange. 

This recipe is for around 24 brownies, but of course that depends on how big you slice them, and if one or two go missing before you finish slicing… Cook’s perks, right?

Boozy Chocolate Orange Cheesecake Brownies

Give your brownies a lift with a little blood orange liqueur

Servings 24 brownies


Cheesecake batter

  • 225 g Soft cream cheese
  • 65 g Icing sugar
  • 60 g Plain flour
  • 1 Egg
  • Grated zest of 1 orange
  • 70 ml Locksley Morocello
  • 30 ml Orange juice
  • 1 tsp Vanilla extract

Brownie batter

  • 300 ml Milk
  • 180 g Salted butter
  • 210 g Sugar
  • 110 g Cocoa powder
  • 255 g Plain flour


  1. Preheat oven to 180 °C (Gas Mark 4).
    Grease and line a 33 x 23 cm baking tray with foil or parchment paper, ensuring you leave a small overhang at each end (this allows for easy removal from the tin)

    To make the cheesecake batter:

    In a large bowl beat the sugar and cream cheese together until smooth. Then add flour and again mix until blended, and repeat the process with the egg, orange zest and juice, and the vanilla extract. 

    Set aside.

    To make the brownie batter:

    In a small saucepan, combine milk and butter and gently heat, until milk is warm and butter is melted. Remove from heat and allow to cool a little.

    In the meantime, mix together the sugar and cocoa powder, before slowly adding the warm milk mixture. Repeat the process with the eggs. Finally add the flour and mix. 

    Pour almost all the brownie batter into your preparing baking tray - retaining a little bit for decoration. Top with the cheesecake batter, and then dot the rop with the remaining brownie batter. Use a knife to marble the two batters on the top. 

    Pop into the preheated oven and bake for around 35 min or so, until edges of the brownie are set and when you test the centre, the skewer isn't quite clean. You can leave it more liquid if you want it to be even squidgier - all down to personal preference. 

    Remove from the oven and allow it to cool - before using the longer edges of the foil/parchment to transfer it for slicing with a long knife. 

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