I've posted more than a few brownies over the year and I thought I was happy with my recipe. But this weekend, when the brownie craving hit, I found myself wanting something different - no cheesecake, not cocoa based - and decided to try a recipe I've heard a lot about over the years: Nick Malgieri's Supernatural Brownies. I was expecting to be disappointed. What brownie could live up to the internet hype and name of supernatural brownies? While reading online, I read that the magic happens overnight, so I patiently waited for them to meld. The end result? A rich fudgy brownie that fulfilled all of my brownie-related cravings. The cocoa brownie recipe I have might be easier and the cheesecake raspberry might be more elegant, but this is definitely what I think of when I think of just a pure brownie.
One year ago: Pasta Rustica with Sole, Greek Olives, and White Wine
Two years ago: Saffron Rice
Three years ago: Hot and Sour Rhubarb with Crispy Pork and Noodles
Four years ago: Brisket
Five years ago: Bread Pudding
Supernatural Brownies (from Nick Malgieri courtesy of Saveur)
Ingredients
16 tbsp. unsalted butter, plus more for greasing
8 oz. bittersweet chocolate, cut into ¼" pieces
4 eggs
1 cup sugar
1 cup firmly packed dark brown sugar
2 tsp. vanilla extract
½ tsp. fine salt
1 cup flour
1. Heat oven to 350F. Line a 9" x 13" baking pan with parchment paper.
2. He recommends using a bain marie to melt the butter and chocolate, but I would save a dish and melt the butter in a pan over very low heat and then melt the chocolate in. Just be careful not to brown the butter or overheat the chocolate.
3. Whisk together eggs in a large bowl.
4. Add sugar, brown sugar, vanilla, and salt to the eggs; whisk to combine.
5. Stir in chocolate mixture; fold in flour.
6. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Allegedly magic happens after it's left overnight.
Showing posts with label brownies. Show all posts
Showing posts with label brownies. Show all posts
Monday, November 17, 2014
Saturday, February 12, 2011
Cocoa Brownies
It has been entirely too long since I baked a dessert. In the new year, I've made exactly two desserts: vanilla pudding and a remake of the Christmas lemon cream pie with homemade crust for a friend's birthday. It's not that I haven't wanted to bake, but just finding the time has been difficult. Most of my cooking lately has been done on the weekends and when I've had people over for dinner, I've had to restrain myself from making dessert as well.
Sadly, this means the cocoa powder I bought on my trip to Quebec City has been languishing in the cupboard. One of the lovely things about living in Quebec is that this is a province that knows chocolate. The number of delicious chocolate shops here boggles my mind. The hot chocolate here is rich and thick. I never realized before that hot chocolate could be that way ... almost liquid chocolate instead of just milk with chocolate flavouring. There's also a small chocolate shop a short walk from my house that sells amazing brownies that I don't mind paying $2 for. I think that's why when I make brownies at home, I tend to add crazy embellishments. The plain brownies here are easy to find and out of this world good. Why bother? Except I had some cocoa powder from the chocolate museum in Quebec City (a cute chocolate shop with the brilliant idea of adding a small museum to distinguish itself) waiting to be used. I decided Smitten Kitchen's best cocoa brownies would be the perfect recipe to use my cocoa powder in.
This recipe is a simple, quick, one-bowl affair that doesn't require a mixer. It's barely more work than using a boxed brownie mix ... and the results are delicious. They're moist and rich in a way that I wouldn't expect from using cocoa powder. I passed on the nuts because I'm just not a fan of putting chopped nuts in brownies, but feel free to add in 2/3 cup of walnuts or pecans at the very end. My directions below use the microwave, but you could also do it stovetop as SK does.
Cocoa Brownies (from Smitten Kitchen, originally from Alice Mendrich’s Bittersweet)
Ingredients
10 tablespoons (141 grams) unsalted butter
1 1/4 cups (280 grams) sugar
3/4 cup plus 2 tablespoons (82 grams) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams) all-purpose flour
1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. In a medium, microwave safe bowl, melt the butter in the microwave.
3. Add sugar, cocoa, and salt to the butter and stir until combined (it will still be gritty).
4. Stir in the vanilla with a wooden spoon.
5. (Make sure your mixture has cooled enough that your eggs don't scramble, although you should be fine because only the butter was heated.) Add the eggs one at a time, stirring vigorously after each one.
6. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
7. Spread evenly in the lined pan.
8. Bake until a toothpick plunged into the center emerges slightly moist with batter, 30 to 35 minutes. Let cool completely on a rack.
Sadly, this means the cocoa powder I bought on my trip to Quebec City has been languishing in the cupboard. One of the lovely things about living in Quebec is that this is a province that knows chocolate. The number of delicious chocolate shops here boggles my mind. The hot chocolate here is rich and thick. I never realized before that hot chocolate could be that way ... almost liquid chocolate instead of just milk with chocolate flavouring. There's also a small chocolate shop a short walk from my house that sells amazing brownies that I don't mind paying $2 for. I think that's why when I make brownies at home, I tend to add crazy embellishments. The plain brownies here are easy to find and out of this world good. Why bother? Except I had some cocoa powder from the chocolate museum in Quebec City (a cute chocolate shop with the brilliant idea of adding a small museum to distinguish itself) waiting to be used. I decided Smitten Kitchen's best cocoa brownies would be the perfect recipe to use my cocoa powder in.
This recipe is a simple, quick, one-bowl affair that doesn't require a mixer. It's barely more work than using a boxed brownie mix ... and the results are delicious. They're moist and rich in a way that I wouldn't expect from using cocoa powder. I passed on the nuts because I'm just not a fan of putting chopped nuts in brownies, but feel free to add in 2/3 cup of walnuts or pecans at the very end. My directions below use the microwave, but you could also do it stovetop as SK does.
Cocoa Brownies (from Smitten Kitchen, originally from Alice Mendrich’s Bittersweet)
Ingredients
10 tablespoons (141 grams) unsalted butter
1 1/4 cups (280 grams) sugar
3/4 cup plus 2 tablespoons (82 grams) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams) all-purpose flour
1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. In a medium, microwave safe bowl, melt the butter in the microwave.
3. Add sugar, cocoa, and salt to the butter and stir until combined (it will still be gritty).
4. Stir in the vanilla with a wooden spoon.
5. (Make sure your mixture has cooled enough that your eggs don't scramble, although you should be fine because only the butter was heated.) Add the eggs one at a time, stirring vigorously after each one.
6. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
7. Spread evenly in the lined pan.
8. Bake until a toothpick plunged into the center emerges slightly moist with batter, 30 to 35 minutes. Let cool completely on a rack.
Sunday, September 12, 2010
Cheesecake-Marbled Brownies
I haven't been baking desserts much lately. I don't remember growing up with a change in cooking habits depending on the seasons thanks to the wonders of air-conditioning, but now that I live in Montreal without any air-conditioning in my apartment, I pay more attention to seasonal weather both in terms of dress and cooking. The weather is starting to turn cooler again here, so the heat is no longer a hurdle to baking.
It's also been a while since I made brownies. I may have over-reacted to someone saying that I'd be providing brownies as part of the prize for an office pool and said there would be no brownies over the summer from me. I decided the cooler September weather is signaling the end of summer in Montreal and it is safe to make brownies again.
And what a wonderful recipe to break the baking and brownie drought. This brownie recipe may be the one that unseats all previous brownie recipes ... and that's saying a lot. I meant to save some extra for a special person and the brownie didn't even make it home, so I'll be baking another batch today. The same recipe twice in one week? That never happens around here.
I made very few changes to this Smitten Kitchen recipe. It's perfection as it is. I used milk chocolate chips and slightly less than 1/2 cup because that's what I had on hand. I also used ever so slightly more cream cheese because it's sold in 250g tubs here and not 8 oz tubs. Don't be afraid that it's cheesecake and brownies, it's a remarkably easy recipe that doesn't even dirty the mixer.
Cheesecake-Marbled Brownies (from Smitten Kitchen, adapted from Gourmet)
Ingredients
Brownie batter
1/2 cup unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
salt
Cheesecake batter
250g cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
Plus
1/2 cup semisweet chocolate chips (or milk chocolate)
1. Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
2. (You could do this on the stove, but I found this method quicker.) Place butter and chocolate in a medium microwave-safe bowl. Heat in microwave until butter is melted. Stir until chocolate is melted.
3. Whisk in sugar, eggs, vanilla, and a pinch of salt until well combined.
4. Whisk in flour until just combined and spread in baking pan.
5. Whisk together cheesecake batter ingredients in a small bowl until smooth.
6. Dollop over brownie batter, then swirl in with a knife or spatula.
7. Sprinkle chocolate chips over cheesecake/brownie batter swirl.
8. Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
It's also been a while since I made brownies. I may have over-reacted to someone saying that I'd be providing brownies as part of the prize for an office pool and said there would be no brownies over the summer from me. I decided the cooler September weather is signaling the end of summer in Montreal and it is safe to make brownies again.
And what a wonderful recipe to break the baking and brownie drought. This brownie recipe may be the one that unseats all previous brownie recipes ... and that's saying a lot. I meant to save some extra for a special person and the brownie didn't even make it home, so I'll be baking another batch today. The same recipe twice in one week? That never happens around here.
I made very few changes to this Smitten Kitchen recipe. It's perfection as it is. I used milk chocolate chips and slightly less than 1/2 cup because that's what I had on hand. I also used ever so slightly more cream cheese because it's sold in 250g tubs here and not 8 oz tubs. Don't be afraid that it's cheesecake and brownies, it's a remarkably easy recipe that doesn't even dirty the mixer.
Cheesecake-Marbled Brownies (from Smitten Kitchen, adapted from Gourmet)
Ingredients
Brownie batter
1/2 cup unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
salt
Cheesecake batter
250g cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
Plus
1/2 cup semisweet chocolate chips (or milk chocolate)
1. Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
2. (You could do this on the stove, but I found this method quicker.) Place butter and chocolate in a medium microwave-safe bowl. Heat in microwave until butter is melted. Stir until chocolate is melted.
3. Whisk in sugar, eggs, vanilla, and a pinch of salt until well combined.
4. Whisk in flour until just combined and spread in baking pan.
5. Whisk together cheesecake batter ingredients in a small bowl until smooth.
6. Dollop over brownie batter, then swirl in with a knife or spatula.
7. Sprinkle chocolate chips over cheesecake/brownie batter swirl.
8. Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
Saturday, February 20, 2010
Peanut Butter and Nutella Brownies
I originally made a version of this recipe when I was craving chocolate and peanut butter. I had found the original peanut butter brownie recipe on epicurious, but didn't feel like making a pan of brownies. Then I saw that Love and Olive Oil had turned them into cupcakes and that seemed inspired. After making them, I wasn't too impressed by the brownie part or the chocolate layer on top, but the peanut butter layer was divine (I used creamy peanut butter because I've never been big on crunchy things in brownies). I resolved to try again, but this time using a different brownie recipe and nutella instead of the top chocolate layer.
I made the mistake of not trying these (long story!) after experimenting, but I heard later that they were good, so I'll go ahead and post it. The directions for the nutella layer are VERY approximate as I wasn't measuring anything at that point (why do I bake late at night?) and I'm fairly sure my hand slipped.
You might want to double or increase slightly the peanut butter and nutella layers as they didn't cover the brownie plate very well.
Peanut Butter and Nutella Brownies
a combination from Smitten Kitchen and Love and Olive Oil
Brownie Layer
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
Peanut Butter Layer
1/2 cup creamy peanut butter
2 tablespoons unsalted butter, room temperature
3/8 cup powdered sugar
pinch salt
pinch ground nutmeg
1/2 tablespoon whole milk (I think I used heavy cream because I didn't have whole milk, but I'm really not sure)
1 teaspoon vanilla extract
Nutella Layer
1/2 cup nutella
2 tablespoons unsalted butter, room temperature
1/3 cup powdered sugar (VERY approximate, I just kinda poured some in, I figured nutella was already sweeter than peanut butter, but the sugar helps spread the layers better)
pinch salt
1/2 tablespoon whole milk (I think I used heavy cream because I didn't have whole milk, but I'm really not sure)
1 teaspoon vanilla extract (I'm fairly sure my hand slipped here and I accidentally ended up with more vanilla!)
1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. Melt the butter in the microwave. Combine the butter, sugar, cocoa, and salt in a medium bowl. Stir. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, the original calls for simmering it all together, but I was in a hurry.] Let the mixture cool slightly so you don't cook the eggs!
3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.
4. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
5. Spread evenly in the lined pan.
6. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes [It took closer to 30 for mine.]. Allow brownies to cool.
7. Using electric mixer, beat peanut butter and butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread over cooled brownies.
8. Using electric mixer, beat nutella and butter in medium bowl to blend. Beat in sugar and salt, then milk and vanilla. Spread over peanut butter layer. [I suspect if you waited and gave the peanut butter layer time to set by refrigerating, you might end up with distinct layers, but I didn't have that kind of time, so my top two layers were more of a swirl of peanut butter and nutella. I don't think anyone minded!]
I made the mistake of not trying these (long story!) after experimenting, but I heard later that they were good, so I'll go ahead and post it. The directions for the nutella layer are VERY approximate as I wasn't measuring anything at that point (why do I bake late at night?) and I'm fairly sure my hand slipped.
You might want to double or increase slightly the peanut butter and nutella layers as they didn't cover the brownie plate very well.
Peanut Butter and Nutella Brownies
a combination from Smitten Kitchen and Love and Olive Oil
Brownie Layer
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
Peanut Butter Layer
1/2 cup creamy peanut butter
2 tablespoons unsalted butter, room temperature
3/8 cup powdered sugar
pinch salt
pinch ground nutmeg
1/2 tablespoon whole milk (I think I used heavy cream because I didn't have whole milk, but I'm really not sure)
1 teaspoon vanilla extract
Nutella Layer
1/2 cup nutella
2 tablespoons unsalted butter, room temperature
1/3 cup powdered sugar (VERY approximate, I just kinda poured some in, I figured nutella was already sweeter than peanut butter, but the sugar helps spread the layers better)
pinch salt
1/2 tablespoon whole milk (I think I used heavy cream because I didn't have whole milk, but I'm really not sure)
1 teaspoon vanilla extract (I'm fairly sure my hand slipped here and I accidentally ended up with more vanilla!)
1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. Melt the butter in the microwave. Combine the butter, sugar, cocoa, and salt in a medium bowl. Stir. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, the original calls for simmering it all together, but I was in a hurry.] Let the mixture cool slightly so you don't cook the eggs!
3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.
4. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
5. Spread evenly in the lined pan.
6. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes [It took closer to 30 for mine.]. Allow brownies to cool.
7. Using electric mixer, beat peanut butter and butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread over cooled brownies.
8. Using electric mixer, beat nutella and butter in medium bowl to blend. Beat in sugar and salt, then milk and vanilla. Spread over peanut butter layer. [I suspect if you waited and gave the peanut butter layer time to set by refrigerating, you might end up with distinct layers, but I didn't have that kind of time, so my top two layers were more of a swirl of peanut butter and nutella. I don't think anyone minded!]
Saturday, October 17, 2009
Mint Brownies
This is a bit of work to make and dirties a lot of dishes, but it's worth it. It makes a ridiculous amount of brownies, so the next time I make it, I will probably scale it down ... and hopefully remember to update this post with the scaled down version!
Grasshopper Brownies from Smitten Kitchen (from Gourment)
Ingredients
For brownie layer
3/4 cup unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt
For mint ganache
1/3 cup heavy cream
10 oz fine-quality white chocolate, chopped (see recipe notes)
4 drops green food colouring
1 teaspoon peppermint extract
For chocolate ganache
2/3 cup heavy cream
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Make brownie layer:
1. Preheat oven to 375F.
2. Line a 9x13 baking pan with foil and butter.
3. Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat.
4. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
5. Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes.
6. Cool completely in pan on a rack, about 1 1/2 hours.
Make mint ganache:
1. Bring cream to a simmer in a saucepan and remove from heat.
2. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. If chocolate does not melt entirely, you can stick it in the microwave.
3. Stir in mint extract, food colouring, and chill, covered, stirring occasionally, until thick, about 1 hour.
Make chocolate ganache:
1. Bring cream to a simmer in a saucepan and remove from heat.
2. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. If chocolate does not melt entirely, you can stick it in the microwave.
3. Chill, covered, stirring occasionally, until thick, about 30 minutes.
Assemble layers:
1. Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
2. Spread chocolate ganache over mint and chill until firm, about 2 hours.
Scaled-down Ingredients for a 9x9 pan
For brownie layer
1/2 cup unsalted butter
7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 cup packed light brown sugar
2 large eggs, lightly beaten
1 teaspoons vanilla
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
For mint ganache
1/4 cup heavy cream
7 oz fine-quality white chocolate, chopped (see recipe notes)
3 drops green food colouring
2/3 teaspoon peppermint extract
For chocolate ganache
1/2 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Also note, cooling the ganauche seems to make it too difficult to pour at these levels, but it firms up nicely. From now on, I'll let it cool some, but not completely before adding it to the layers.
Grasshopper Brownies from Smitten Kitchen (from Gourment)
Ingredients
For brownie layer
3/4 cup unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt
For mint ganache
1/3 cup heavy cream
10 oz fine-quality white chocolate, chopped (see recipe notes)
4 drops green food colouring
1 teaspoon peppermint extract
For chocolate ganache
2/3 cup heavy cream
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Make brownie layer:
1. Preheat oven to 375F.
2. Line a 9x13 baking pan with foil and butter.
3. Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat.
4. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
5. Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes.
6. Cool completely in pan on a rack, about 1 1/2 hours.
Make mint ganache:
1. Bring cream to a simmer in a saucepan and remove from heat.
2. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. If chocolate does not melt entirely, you can stick it in the microwave.
3. Stir in mint extract, food colouring, and chill, covered, stirring occasionally, until thick, about 1 hour.
Make chocolate ganache:
1. Bring cream to a simmer in a saucepan and remove from heat.
2. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. If chocolate does not melt entirely, you can stick it in the microwave.
3. Chill, covered, stirring occasionally, until thick, about 30 minutes.
Assemble layers:
1. Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
2. Spread chocolate ganache over mint and chill until firm, about 2 hours.
Scaled-down Ingredients for a 9x9 pan
For brownie layer
1/2 cup unsalted butter
7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 cup packed light brown sugar
2 large eggs, lightly beaten
1 teaspoons vanilla
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
For mint ganache
1/4 cup heavy cream
7 oz fine-quality white chocolate, chopped (see recipe notes)
3 drops green food colouring
2/3 teaspoon peppermint extract
For chocolate ganache
1/2 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Also note, cooling the ganauche seems to make it too difficult to pour at these levels, but it firms up nicely. From now on, I'll let it cool some, but not completely before adding it to the layers.
The Recipe that Started the Revived Cooking Obsession: Raspberry Cheesecake Brownies
I'm sad to say, this recipe has been upstaged. Try this one with raspberries instead of chocolate chips.
I got this recipe from a friend from work who was leaving to do a master's program. The first time she offered me one of these brownies, I was a little hesitant ... cheesecake has never been one of my favourites, but one bite of these delicious brownies and I was cooked. When she shared the site it came from, I was even more excited ... Kayotic Kitchen ... beautiful photos, amazing looking food, easy to follow directions ... I was hooked.
Because I don't like having to buy 2 boxes of chocolate and 2 boxes of cream cheese, this recipe is scaled down from the original, but I think it remains just as delicious. Measurements have also occasionally been converted from ounces to grams, because Canada seems to prefer grams!
Raspberry Cheesecake Brownies from Kayotic Kitchen (from Delicious Magazine)
Ingredients
1 cup sieved flour
1 2/3 cups sugar
3/4 cups butter
6 oz dark chocolate
5 oz raspberries (fresh or frozen, I've only used frozen)
250 g cream cheese
2/3 tsp vanilla extract
5 eggs
1. Bring the eggs, butter, and creams cheese to room temperature.
2. Break/cut the cream cheese, butter, and chocolate into pieces.
3. Cover a 9x9 baking pan in parchment/baking paper and preheat oven to 350F.
4. Whisk the butter with slightly less than 1 cup sugar.*
5. Add 3 eggs, one at a time, until each egg is completely blended in.
6. Melt the chocolate. Let it cool slightly.
7. Mix the chocolate in with the butter/sugar/egg mixture.
8. Add slightly less than 1 cup flour to the mixture.*
9. In a different bowl, mix the cream cheese with 1 - 2 eggs,** 2/3 cup sugar, and 2/3 tsp vanilla.
10. Spread 2/3 of the chocolate mixture in the baking dish.
11. Pour cream cheese mixture on top and spread. Drop remaining chocolate onto the cream cheese and marble it on top. It doesn't have to be pretty!
12. Drop the raspberries on top.
13. Bake for 40 - 45 minutes or until the center sets. My oven always seems to take longer.
14. Cool and enjoy!
* We scaled down slightly, so these need to be scaled down. We're only using 6/7 of the original amount of chocolate.
**It will be a little runny if you use 2 eggs, but will bake up fine ... or you can use less than one full egg to have a firmer cream cheese layer (with the way we're scaling, it would be about 1 1/3 egg). If you add the 2 eggs, it will be harder to marble on the extra layer of chocolate at the end, but it's does make it a fluffier layer.
I got this recipe from a friend from work who was leaving to do a master's program. The first time she offered me one of these brownies, I was a little hesitant ... cheesecake has never been one of my favourites, but one bite of these delicious brownies and I was cooked. When she shared the site it came from, I was even more excited ... Kayotic Kitchen ... beautiful photos, amazing looking food, easy to follow directions ... I was hooked.
Because I don't like having to buy 2 boxes of chocolate and 2 boxes of cream cheese, this recipe is scaled down from the original, but I think it remains just as delicious. Measurements have also occasionally been converted from ounces to grams, because Canada seems to prefer grams!
Raspberry Cheesecake Brownies from Kayotic Kitchen (from Delicious Magazine)
Ingredients
1 cup sieved flour
1 2/3 cups sugar
3/4 cups butter
6 oz dark chocolate
5 oz raspberries (fresh or frozen, I've only used frozen)
250 g cream cheese
2/3 tsp vanilla extract
5 eggs
1. Bring the eggs, butter, and creams cheese to room temperature.
2. Break/cut the cream cheese, butter, and chocolate into pieces.
3. Cover a 9x9 baking pan in parchment/baking paper and preheat oven to 350F.
4. Whisk the butter with slightly less than 1 cup sugar.*
5. Add 3 eggs, one at a time, until each egg is completely blended in.
6. Melt the chocolate. Let it cool slightly.
7. Mix the chocolate in with the butter/sugar/egg mixture.
8. Add slightly less than 1 cup flour to the mixture.*
9. In a different bowl, mix the cream cheese with 1 - 2 eggs,** 2/3 cup sugar, and 2/3 tsp vanilla.
10. Spread 2/3 of the chocolate mixture in the baking dish.
11. Pour cream cheese mixture on top and spread. Drop remaining chocolate onto the cream cheese and marble it on top. It doesn't have to be pretty!
12. Drop the raspberries on top.
13. Bake for 40 - 45 minutes or until the center sets. My oven always seems to take longer.
14. Cool and enjoy!
* We scaled down slightly, so these need to be scaled down. We're only using 6/7 of the original amount of chocolate.
**It will be a little runny if you use 2 eggs, but will bake up fine ... or you can use less than one full egg to have a firmer cream cheese layer (with the way we're scaling, it would be about 1 1/3 egg). If you add the 2 eggs, it will be harder to marble on the extra layer of chocolate at the end, but it's does make it a fluffier layer.
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