My new brownie pan has arrived from the lovely people at http://www.bakersedge.com/ and this weekend I tried it for the first time. The brownies came out of the pan so easily and were perfectly cooked. I adapted a recipe from the leaflet that came with the pan to make chocolate orange cheesecake brownies which were delicious! We ate them after a BBQ lunch with a glass of sweet dessert wine and then again in the evening with a cup of tea!

For the Brownie base

12 oz plain flour

1 tsp baking powder

1 tsp bicarb of soda

1/2 tsp salt

200g salted butter

10 oz orange dark chocolate - I used Cote D'or Orange Intense which is the chocolate bar equivalent of a jaffa cake (yummy!)

9oz caster sugar

3 large eggs

zest of 2 oranges

For the cheesecake layer

6oz cream cheese

75g salted butter

3oz caster sugar

3 egg yolks

1oz plain flour

2 tbsp marmalade

1 tbsp chopped preserved oranges (if you have any)

First make the base, melt the chocolate and butter in the microwave for 1 minute and stir. Microwave for a further 20 seconds if necessary until all the chocolate lumps are gone. Leave to cool for a few minutes. Stir in the sugar, then the eggs one at a time, followed by the orange rind and the flour. Mix gently to ensure that all the flour is incorporated. Pour this mixture in to the based of your greased tin (if you don't have a brownie pan a small rectangular roasting pan will be fine).

For the topping, whisk together the cheese and butter until they are light and fluffy. Stir in the sugar and then add the yolk one at a time. Stir in the flour, marmalade and the preserved oranges. Pour the cheesecake mixture on top of the brownie base and swirl them together with a fork - you do not want the two layers to be completely mixed. Bake for approximately 40 - 50 minutes, gas mark 5, 190C, 375F

Serve with strawberries and cream!