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
≈ ≈ ≈
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.
Here is another egg I made last Easter. It my first time experimenting with moulds and soft centres. It’s a simple recipe of a chocolate and peppermint centred Easter egg.
225g dark chocolate
2 tablespoons thickened cream
2 Peppermint Crisp bars, finely chopped
Melt 125g of dark chocolate in a microwave safe bowl in 20 second bursts, stirring well between bursts. Use a small pastry brush to spread a thin layer of the melted chocolate over the inside of 12 medium easter egg moulds.
Reserve the remaining chocolate for later. Place the moulds in the fridge until set.
Melt remaining chocolate and cream in a microwave safe bowl in 20 second bursts, stirring well between bursts until smooth. Stir in Peppermint Crisp and set aside for 15 minutes, or until starting to set.
Divide filling among egg shell halves. Refrigerate until set.
Melt reserved chocolate and brush over the backs of the egg shell halves to enclose. Refrigerate until set.
Upturn mould onto a flat surface and carefully remove eggs by very gently squeezing the moulds.
For the Christmas just gone by, I tried to be a little smarter with my hamper making time, and so I chose to make Rocky Road Bark instead of plain old Rocky Road. Bark is another simple yet effective gift food which lends itself to many variations. Another that I like is dark chocolate with roasted hazelnuts and craisins.
Rocky Road Bark
150 g dark chocolate, broken into pieces
150 g milk chocolate, broken into pieces
2 cups mini marshmallows
1 ½ cups pecans, toasted & roughly chopped
1 cup raspberry lollies, halved
Line a tray with baking paper and set aside. Melt the milk and dark chocolates together a microwave-safe bowl in the microwave. Heat on high for 30 seconds bursts, stirring in between bursts until melted and smooth.
Stir in 1 & 1/2 cups of the marshmallows, 1 cup of the pecans and 3/4 of the raspberry lollies. Scrape the mixture onto the tray and spread out with a spatula to approx 2cm thickness. Sprinkle the remaining marshmallows, pecans and raspberry lollies over the top, gently pressing them into the chocolate to adhere.
Refrigerate the bark until completely firm, which is about 2 hours. Break or cut into chunks for serving.
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.