Ingredients: 

• 3 slabs of 70% Lindt Chocolate
• 150g butter
• 3 eggs
• 250ml castor sugar
• 50ml Espresso
• 150g flour
• 100g Apple wood chips soaked and drained
• 100g Cherry wood chips soaked and drained

Cream cheese topping:

• 250g full fat cream cheese
• 50g castor sugar
• 1 egg
• Zest of ½ orange

Additional smoked ganache:

• 2 slabs of 70% Lindt chocolate
• 100g butter
• 100g Apple wood chips soaked and drained
• 100g Cherry wood chips soaked and drained

Method:

1. Set the Big Green Egg for indirect baking (convEGGtor in place) to a temperature of 170°C.
2. Place the butter and chocolate in a bowl and smoke indirectly for roughly 15 minutes until the chocolate has melted.
3. 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.
4. Scrape mixture into a 20 x 20 greased baking tin.
5. For the cheesecake topping, beat the cream cheese, castor sugar, egg and orange zest until smooth.
6. Top the raw brownie mixture with the cream cheese topping.  Run a knife through to create a marble effect.
7. Bake for 40 – 50 minutes.  Set aside to cool and serve.
8. Top with the extra smoked ganache to enhance the smoky flavor.