Friday, March 16, 2012
I got the recipe in a big baking bible book, I forget the title, and I changed it a bit to fit today's craving of choco-pb&j-cheesy treat.
It requires quite a bit of organisation so it's good to read the recipe first before getting started. Start by turning on the oven at 350. Also get a 8x8 square pan ready, sprayed with oil.
Here's the ingredients you'll need:
for the filling:
4oz. soft cream cheese
4oz. smooth peanut butter(you could use crunchy but I like smooth...)
3 TBSP sugar
1 tsp vanilla
-beat the cheese and p.b. together until smooth, add the egg, sugar and vanilla and mix until very smooth. Set aside.
for the brownie batter:
1/2 cup unsalted butter, at room temperature (NOT melted!)
3/4 cup+1TBSP sugar
3oz semi-sweet chocolate melted
2oz unsweetened chocolate, melted
1 cup all-purpose flour
pinch of salt
-start by melting the chocolates(in the same bowl...), once melted set aside to cool a bit.
-mix the butter and sugar together until creamy.
-add the egg and beat in.
-add the chocolates slowly and mix well.
-add the flour and salt and blend in with a wooden spoon or spatula.
Spread the batter in the pan, leaving 1 cup aside for the topping.
Spread the cheese/pb mix over.
Add a few teaspoonfulls of jam, I chose raspberry. But cherry would be good too, or strawberry, or even marmalade. Drop spoonfulls of the remaining batter on top.
Spread all that goodness around and swirl a knife through the top to make a pattern. It will look messy but the heat of the oven will take care of the final spread...
Pop it in the oven (on the midddle rack)for 35 minutes.
Cool on a wire rack and slice.