Friday, March 16, 2012

Raspberry-Cream Cheese-Peanut Butter Brownie.

Please ignore the mention of "healthy baking" at the top of this blog...this is not one of those recipes. This one is decadent, rich and oh so sinful! It's chocolate, cream cheese, peanut butter, jam, all in one. A medley brownie if you will.
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...)
1 egg
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
1 egg
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.
It's sooooooooooo gooooooood!!!!!

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