Thursday, March 11, 2010
My search continues for the perfect brownie -although in this case I'm a firm believer in the "it's the journey not the achievement" philosophy!!
These beauties are thanks to Nigella Lawson, they are from How To Be A Domestic Goddess (like the baking/cooking part of that quest, not the constant cleaning bit!) and are my current favourite, it should be noted that I am very fickle when it comes to brownies, and that my favourite is usually the one I've just tasted.
The cream cheese gives them a wonderful contrast between the fudgy, sweet chocolate and the smooth and savoury cheese, these are on my "return to" list.
125g dark chocolate
2 large eggs
200g caster sugar
1 tsp vanilla extract
75g plain flour
200g cold cream cheese (Philadelphia or supermarket own brand)
1/4 tsp coffee powder (this is my addition, as I feel a tiny bit of coffee is great with chocolate)
Line and grease a 23cm square tin, 4cm deep (although I just line mine)
Preheat oven to 180 C
Melt the chocolate and butter in a bowl over a pan of simmering water.
Beat the eggs, sugar and vanilla in another bowl.
Measure the flour and coffee into a third bowl.
When the chocolate mixture has nearly completely melted - remove from the heat. Allow to finish melting and then to cool slightly.
Beat in the egg mixture.
Add the flour and coffee - combine until smooth.
Pour half this mixture into the prepared tin, and lay the thinly sliced cheese on top.
Pour over the remaining half of the brownie mixture, making sure that all the cheese is covered.
Bake in oven for 20 minutes (as always mine took longer). The top should be slightly pale and dry, but a cake tester (or piece of spaghetti) should come out still fairly sticky.
Cool in the tin for at least 20 minutes then move to a wire rack to cool completely. Cut when cold and hide!