I’ve been hesitant about baking brownie for the shop as I’m a rather fussy chocolate lover. Everything about whatever chocolate item I may be devouring at the time needs to be just right - texture, taste, balance of sweetness - the whole experience. I take it very seriously.
For me this brownie hits all the right spots. My partner thinks it’s a little on the gooey side, a little too mousse-like, but for me it’s up there with the best. It’s grin inducing and even prompted one lady to say “oh my giddy aunt” when we served her up a freshly baked slice. I quite enjoyed that response. I was also recently told it was "criminally good" and that I should be in jail. I think that says it all.
Bake this brownie and bask in the many delights that it brings.
Brownie:
320g dark chocolate, chopped
180g butter
3 eggs
1 egg yolk
300g white sugar
1 tsp Heilala vanilla extract
100g flour
30g Dutch-process cocoa
1/2 tsp salt
Cream Cheese swirl:
250g cream cheese
60g white sugar
1 egg
1/2 tsp Heilala vanilla extract
Melt the chocolate and butter together until smooth. Meanwhile, beat the eggs and sugar until pale and thick, add the vanilla. Sift together the flour, cocoa and salt. Fold the melted chocolate mix into the egg base, then fold in the sifted ingredients. Place two-thirds of the mix in a lined baking tray (my tray was roughly 28cm x 15cm). In a clean bowl beat the cream cheese swirl ingredients together until smooth. Dollop the over the brownie base and top with the remaining brownie batter. Swirl a little with a knife. Bake at 170C for 35mins if you like it on the gooey side or 40mins if you prefer things a little more cooked. The sides will rise up and the centre should be a little wobbly - the sign of brownie perfection. This brownie is great stored in the fridge as it improves the texture.
Tip: Don’t try to make this brownie ‘healthier’ by using low-fat cream cheese, it has a different baking consistency to full-fat cream cheese and just won’t work.
