Can you say yum!
I’m slightly cheating with this week’s post as I didn’t technically make these! My friend Kathleen wanted to bake with me one night, so she made these wonderful creations while I supervised and talked her through it. It is my recipe though, so I did some of the work at least! And now Kathleen isn’t able to claim she can’t bake because these brownies were amazing – they were super gooey and fudgey, crinkly on top and oozing with an Andes mints fondant type filling.
Super moistly and chocolatey brookies – a cross between a cookie and a brownie, the best of both worlds!
Okay, I have a confession to make. These weren’t intended to be brookies, I was trying to make chocolate and avocado cookies but they turned out more like brownies. But these chocolate avocado brookies were amazing and way better than I had originally imagined, so it was definitely a successful mistake! In hindsight, the fact that the “dough” was more a batter than a dough should have been my first clue, and I should have just spread it in a brownie pan. But I do like the rustic look of these and after I baked the first tray and realised how sticky the batter was, I decided to use a mini muffin pan and make brookie cups, which are adorably bite sized.
Ridiculously gooey, fudgy brownies swirled with rich cheesecake, there’s only one word for these – AMAZING!
These cheesecake swirl brownies have to be my favourite brownie creation so far, if I had to eat one brownie for the rest of my life it would be these ones, no contest! I think I perhaps underbaked these a little and that’s why they were so decadently gooey but I wouldn’t change a thing and you shouldn’t either! The texture is perfect and melts beautifully with the creamy cheesecake
The brownie base for these is an adapted version of the cocoa brownies recipe, they’re still made with cocoa but I upped the eggs to make them moister (is that a word?!). I also added baking powder to give them a little rise and increased the butter to keep them fudgy! They’re then stuff full of chunky chopped chocolate, meaning they just ooze chocolate with every bite! I think I like this adapted recipe even better, but maybe that’s the cheesecake talking!
The cheesecake is a nice simple cheesecake mix, very rich and creamy making it the perfect brownie partner. And all you need to do is mix up the cheesecake ingredients and swirl it into the brownie batter. I find the best way to do this is run the back of a dessert spoon in lines down the brownie batter making little trenches, pour the cheesecake into the trenches and then use a knife to run lines in the opposite direction. Then you bake them until you have cheesecake brownie heaven! I adore this cheesecake swirl brownie recipe and I hope you will too!
[recipe title=”Cheesecake Swirl Brownies”]
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These are super fudgy and chocolatey brownies that are made with cocoa powder rather than solid chocolate, crazy right?
I was having a major brownie craving but I didn’t have your traditional brownie ingredients in the house. I did however have cocoa, so I threw caution to the wind and these were born! It was the best decision I’ve made in recent history.
Like most of you probably are, I was put off by the idea of making cocoa brownies. What’s the point in eating brownies if they’re not perfect! But when the craving becomes too strong, you can’t be held responsible for your actions. After some searching on the internet I found this recipe that was adored by so many blogs I came across, the recipe is originally by Alice Medrich and since trying it by myself I can see why everybody was raving! It ticks every brownie box and then some, fudgy delightfulness in every single bite!
I have a shameful history with brownies. I tried to make them many, many years ago and they came out rock solid (I’m pretty sure J K Rowling modelled Hagrid’s rock cakes on my brownies) and I was distraught. That was about 10 years ago, this is only the second time I’ve made them since (I don’t deal with failure well!), and what a way to restore my brownie making faith in myself! I really do urge you to give these a go the next time you have a real brownie craving and only have cocoa in the cupboards, you won’t regret it and neither will your tummy!
These brownies are made pretty similarly to your regular brownies and you can do it by hand. You melt the butter, sugar, cocoa and salt together. Let it cool if it’s hot and add the eggs and vanilla, beat the mixture until it’s smooth and shiny and add the flour. Beat hard for a couple of minutes, giving you a pretty thick mixture. I had some m&ms laying around so I mixed those in too. Then bake for no more than 30 minutes and voila, yumminess is in your hands (make sure they’re gloved hands, no burns please!).
[recipe title=”Cocoa Brownies”]
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[/recipe]
