Three-tier brownie with orange and cream cheese

What do you need:


  • 3 eggs
  • 262 g of sugar
  • 360g dark chocolate
  • 225g butter
  • 30g cocoa
  • 90g wheat flour
  • 1 small teaspoon of baking powder
  • 150g chopped walnuts of your choice


THREE-LAYER BROWNIE: A three-layer chocolate brownie with orange.  Photo: Hello Norway

THREE-LAYER BROWNIE: A three-layer chocolate brownie with orange. Photo: Hello Norway

  • 3 dl whipped cream
  • 3 dl whole milk
  • 98g egg yolk
  • 75g sugar
  • 375g dark chocolate
  • Peel 2 oranges
  • 6 crushed digestive biscuits (can be omitted)
  • A little flaked salt


  • 1.5 dl of water
  • 175g sugar
  • 55 g of cocoa
  • 1.25 dl whipped cream
  • 5 ┬Ál gelatin
  • 40g dark chocolate

This is what you do:

The brownie is made by whisking eggs and white sugar. Melt the chocolate and butter in a bain-marie. Pour the melted chocolate into the eggs and mix well. Sift dry. Bake in a buttered 32-34 cm pan at 170 degrees for 8-10 minutes. It’s a good idea to wrap the mold in aluminum foil. Have baking paper at the bottom. Cool the cake before making the cream. It is made by whisking together milk, cream, egg yolks and sugar. Then heat it in a saucepan to 82 degrees before beating it over the chocolate. Mix well before adding the orange zest, crushed biscuits and flax salt. Pour the mixture over the brownie in the mold and bake at 150 degrees for 5-6 minutes. Let cool.

Soak the gelatin in cold water. Then boil the water with the sugar before adding the cocoa and cream. The whole thing (without the gelatine) must be boiled until it thickens while stirring, this takes approx. 10 minutes. Then add the dark chocolate and gelatin. Remember to squeeze the water out of the gelatin well before putting it in.

Caramelized nuts are made by weighing as many nuts as sugar. Put it in a saucepan, cover with water, put a small pinch of linseed salt and cook at 116 degrees or until the sugar thickens. Then drain it. Then heat a small pan with oil to fry the nuts. This at approx. 180 degrees. Check the temperature with a wooden stick, it bubbles around the stick when the oil is hot enough. The nuts should be golden, then take them out and cool them on baking paper.

Feel free to decorate the cake with these nuts, fresh raspberries, a few macaroons or whatever you have at home. If you whip up cream cheese or NYR with powdered sugar and enjoy with a little lime zest, it’s also a nice cream to spray on the cake.

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