What a sophisticated-looking chocolate brownie! It is a raspberry cream chocolate brownie after all…
Ingredients to make 10 brownies:
200g (7oz) butter, plus extra to grease
150g (5oz) each Bournville and dark chocolate, such as Green & Black’s Dark 70%, chopped
4 medium eggs
150g (5oz) light muscovado sugar
125g (4oz) plus 1tbsp self-raising flour, sifted
125g (4oz) curd cheese or cream cheese
2tbsp raspberry jam
1 Preheat oven to 200°C (180°C fan) mark 6. Grease and line a 23cm (9in) square tin with greaseproof paper. Put chocolates and butter into a bowl over a pan of simmering water, stirring to combine. When they’re melted, take off the heat and set aside to cool.
2 In a bowl, whisk three of the eggs and all but 1tsp of the sugar together with an electric hand whisk until thick and moussey. Fold in the cooled chocolate mixture and all but the 1tbsp of the flour, then pour into the prepared tin.
3 Put cheese into a bowl with remaining egg and the 1tsp sugar and the 1tbsp flour. Mix well to combine.
4 Place dollops of the cheese mixture randomly over the surface, then top each with a teaspoonful of the raspberry jam. Use a skewer to marble the cheese, jam and brownie mixture together. Bake for 25–30min. Remove from the oven and leave to cool in the tin for 10min, then lift out the brownie and cool completely on a rack. Cut into wedges and serve with a dollop of crème fraîche.
Via Good Housekeeping Magazine
Posted by Emily
You might also like:
My lovely french, sorry Parisian (!), neighbour showed me how to make brownies the other day and not only they tasted amazing (ten times better than the ones at Starbucks) but they were also really easy and quick to make. So, to repay her kindness, I’ve decided to share her secret recipe with the whole wide world…!!!
300g baking chocolate (half milk chocolate, half dark chocolate)
1tsp vanilla sugar
1. Pre-heat the oven.
2. Melt the butter and chocolate pieces in a small pan.
3. Remove from the heat, add the sugar and the vanilla and mix well.
4. Then mix in the eggs, one-by-one, followed by the flour, then the walnuts.
5. Finally, pour everything into a butter dish (36x24cm) and bake for 20-25 mins at 180C.
So hey presto, your brownies are ready in less time than it took me to write this post! Leave to cool down, then cut into pieces and they don’t necessarily need to be square- shaped… If you’re feeling particularly artistic one day, try making heart- shaped brownies or even Tetris brownies!