Cookbook: How to be a Domestic Goddess by Nigella Lawson
This week’s choice of recipe was based solely on ingredients. I had a block of cream cheese and a block of milk chocolate that was expiring in a few days so I was looking for a recipe with both cream cheese and milk chocolate.
One day when I have time (read: never!) I would like to have an index of all the recipes I want to make in a database and a list of the ingredients in each recipe so I can do an easy search when I have particular ingredients to use up. For now I have to be satisfied with a manual search flipping through each cookbook!
I would normally go for the AWW Bake cookbook first, but I wanted to use a cookbook I haven’t used in the Cookbook Challenge yet. I remembered there was a recipe for cream cheese brownies in Nigella’s How to be a Domestic Goddess, which uses both cream cheese and chocolate. The recipe calls for dark chocolate but I used milk chocolate instead.
Cream cheese milk chocolate brownies
125g milk chocolate (original dark chocolate)
100g unsalted butter (original 125g)
2 large eggs
170g caster sugar (original 200g)
1 tsp vanilla extract
75g plain flour
pinch of salt
160g cold cream cheese (I only used about 2/3 of a 250g block)
1. Preheat oven to 180C (160C fan forced) and line a 23cm square baking tin with baking paper.
2. Combine the flour with the salt and set aside.
3. Melt the chocolate and butter over low heat in a heavy based saucepan until completed melted and smooth. Take the pan off the heat and allow to cool slightly.
4. Beat the eggs together with the sugar and vanilla. I used an electric whisk.
5. Beat the egg mixture into the melted chocolate, then add the flour and beat until smooth.
6. Pour half the mixture into the tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these thin slices.
7. Pour over the remaining mixture, using a rubber spatula make sure all the cheese is covered.
8. Bake for about 25-30 minutes. The top should be slightly paled and dry, but a cake tester through the centre should reveal a still sticky centre.
9. Cool for about 10 minutes before cutting into squares and serve warm or cold.
Results: I don’t know what happened, but my brownie mixture was so thin, only about 1cm high! I had trouble making the batter cover the bottom of the tray and as a result, didn’t have much leftover to cover the cream cheese! I should have used dark chocolate since these brownies didn’t have the usual rich, intense chocolate flavour I normally associate with brownies. I did like the layer of cream cheese to give a slight saltiness to cut through the sweetness of the chocolate. These brownies tasted ok, but nothing special. I brought most of it to work and everyone seemed to like them, but maybe that’s because they never got to try the awesome cheesecake brownies I made a while ago!
Would I make it again? Probably not. There are other brownie recipes I would try first, though if I did make them again, I would use dark chocolate instead of milk chocolate.
Over & Out, Rilsta xx