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Aperol Spritz Brownie Loaf, summer brownie recipe, cocktail-inspired dessert, and cheesecake brownie loaf all come together in this bakery-style showstopper. If you’re obsessed with Aperol Spritz season, this recipe is for you!
Rich, fudgy chocolate brownie is infused with fresh orange zest and a splash of Aperol, then topped with a creamy vanilla cheesecake layer and finished with a glossy Aperol Sprtiz glaze, fresh orange slices and rosemary. It’s surprisingly easy to make and guaranteed to steal the show at BBQs, garden parties and summer gatherings.
Ingredients
Brownie Loaf
- 160g unsalted butter
- 140g 70% dark chocolate, chopped
- 170g plain flour
- 20g cocoa powder
- 240g caster sugar
- 60g soft light brown sugar
- 3 medium eggs + 1 egg yolk
- 1 tbsp vanilla extract
- 1 tbsp Aperol
- Zest of 1 orange
- ¼ tsp salt
Cheesecake Topping
- 250g full-fat cream cheese
- 60g icing sugar
- 1 tsp vanilla extract
Aperol Spritz Drizzle
- 150ml Aperol
- 120ml freshly squeezed orange juice
- 100ml dry white wine (or Prosecco)
- 80g caster sugar
To Decorate
- Thin orange slices
- Fresh rosemary
Instructions
Brownie Loaf
- Preheat the oven to 170°C fan / 190°C conventional. Line an 8.5 x 4.5-inch loaf tin with baking paper. (its ok if you tin isn't the exact same size)
- Melt the butter and dark chocolate together until smooth. Leave to cool slightly.
- In a large bowl, whisk together the caster sugar, brown sugar, vanilla and eggs for around 4 minutes until pale and thick.
- Whisk in the Aperol and orange zest.
- Pour in the melted chocolate mixture and gently fold together with a spatula.
- Sift in the flour, cocoa powder and salt. Fold until no dry streaks remain.
- Pour into the prepared loaf tin and bake for approximately 40–45 minutes at 170c fan, or until the edges are set.
- Leave to cool completely before decorating.
Aperol Citrus Glaze
- Combine the Aperol, orange juice, white wine (or Prosecco) and sugar in a small saucepan.
- Simmer gently until reduced and lightly syrupy, around 15–20 minutes.
- Leave to cool completely before drizzling over the cheesecake topping.
Cheesecake Topping
- Beat together the cream cheese, icing sugar and vanilla until smooth and thick.
- Spread over the completely cooled brownie loaf.
Assemble
- Decorate with fresh orange slices, rosemary just before serving.
- Drizzle some of the cooled Aperol spritz glaze on top.
Notes
- If you want the brownie loaf to not be as fudgy in the middle you can chill in the fridge, but it will completely change the texture and make it firmer and not gooey.
- Store on the fridge if theres any left so the cheesecake topping stays fresh and does not melt.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
