I was genuinely surprised that I hadn’t already posted this recipe, and only realised this oversight while looking for things to make for the Biggest Morning Tea event we held at work. These brownies were one of the three items I chose to make, another were the Coconut Ice Cakes, with hot pink icing, which I’ve blogged about before and Norwegian Apple Cake which will be blogged about sooner or later.
Pro tip: I have found that the chocolate mixture sets while the cream cheese mixture is made. If this occurs, just put the chocolate mixture (still in the saucepan) back onto the stove on the lowest heat and stir constantly until it has returned to a spreadable consistency. This will only take a couple of minutes.
150g butter, chopped
300g dark chocolate, broken into pieces
1 cup caster sugar
1 1/2 cups plain flour
1/4 cup sour cream
250g cream cheese, chopped and at room temperature
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Place the butter and chocolate in a saucepan over a low heat.
Stir for 5 minutes or until the chocolate and butter have melted and the mixture is smooth. Set aside for 5 minutes to cool.
Whisk 2 of the eggs in a small bowl then add to the chocolate mixture
along with 2/3 cup of sugar to the chocolate mixture and stir to combine. Add sifted flour and sour cream and mix until well combined.
In a separate bowl, use an electric mixer to beat the cream cheese and remaining sugar until smooth. Add the remaining egg and beat until just combined.
Spoon the chocolate and cream cheese mixtures alternately over the base of the prepared pan.
Use a skewer to swirl the mixtures to create the marbled effect.
Bake in an oven for 35-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 1 hour to cool. Cut into squares to serve.
This recipe is lifted straight from the December issue Good Food magazine
, of which I have a subscription. It’s basically a soft chocolatey brownie with a summery twist, the twist being the cherries and coconut. Considering the pretty iffy weather we’ve been having so far this summer, why don’t you console yourself with this delicious treat?
Chocolate Cherry Slice
200 g dark eating chocolate, broken into pieces
150 g unsalted butter, chopped
3 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 cup plain flour
1 cup desiccated coconut
⅔ cup dark choc bits
415 g can pitted cherries in syrup, drained
Preheat oven to 180C. Line a 30x20cm slice pan.
Heat chocolate and butter in a saucepan on low heat, stirring for 3-4 minutes, until smooth and combined. Cool for 10 minutes.
Use a balloon whisk to whisk the egg into chocolate mixture, then stir in brown sugar, sifted plain flour and coconut. Fold through half of the choc bits.
Spoon mixture into the prepared pan and smooth with a spatula. Push cherries into batter and scatter over remaining choc bits.
Bake for 30 minutes, until firm. Cool in pan for 10 minutes, then turn out onto to wire rack to cool completely. Cut into pieces to serve.
I’m pretty proud of this recipe. It’s one that started as a cake-like chocolate brownie with roasted hazelnuts in it. I then tweaked the recipe and now it’s a more dense brownie textured hazelnut brownie – as in the brownie actually tastes of hazelnut, not just contains hazelnuts.
150 g milk chocolate, broken into pieces
125 g butter, chopped
2 tablespoons nutella
¾ cup caster sugar
2 eggs, lightly beaten
½ cup roasted hazelnuts, chopped
1 ½ cups plain flour
2 tablespoons Frangelico
Preheat oven to 200C. Line a 16x26cm slice pan with baking paper.
Place chocolate, butter and nutella in a microwave safe bowl. Microwave on medium in 60 second bursts, stirring after each burst, until smooth. Set aside to cool slightly.
Stir in sugar, eggs, nuts, sifted flour and Frangelico until well combined.
Spread mixture in prepared pan and smooth surface.
Bake for 12-15 minutes or until top is just firm. Allow to cool for 10 minutes in the pan. Lift slab out onto a chopping board and cut into brownies.