Wednesday, May 13, 2020

Rosie Makes Camo Brownies.


It's time for sumpin sweet.
I have a friend who has a birthday coming up
and I always send her something chocolate.
This year, I'm going with these camo brownies.
I've made a LOT of brownies, and these rank right up there with the best.
They're made with cream cheese and cocoa
and you swirl it around and plop in some fudgy batter
and it's decadent and delicious and divine.
 I will be making these again.
And again.

 Camo Brownies
1 pkg. cream cheese (Not the low fat stuff.  I mean, why would you?)
1 egg
1/3 cup sugar
1 tsp vanilla
1/4 tsp salt 
2 tsp cocoa powder

10 TB unsalted butter
1 tsp espresso powder
1 cup sugar
3/4 cup cocoa powder
1/2 tsp salt
2 eggs
1 tsp vanilla
1/2 cup flour 

Heat oven to 325°.
Lightly coat a 9 x 9-inch metal pan with nonstick spray and line with parchment paper, leaving overhang on all sides.

Put cream cheese in medium heatproof bowl set over medium saucepan of barely simmering water and heat, stirring occasionally, until cream cheese is soft.  Remove bowl from heat and stir cream cheese until smooth.  Whisk in 1 egg, 1/3 cup sugar, 1 tsp vanilla, and 1/4 tsp salt.

Transfer half of mixture to a small bowl and stir in 2 tsp cocoa powder.

Place butter in another medium bowl and set over simmering water.  Add in espresso powder, 1 cup sugar, 3/4 cup cocoa powder, and 1/2 tsp salt.  Let butter melt, stirring occasionally, until well combined.  Let cool a bit.  Add in 2 remaining eggs and 1 tsp vanilla, whisking until smooth and glossy.  Stir in flour until well-mixed.  Scoop out 1/2 cup of this batter and set aside.
Pour remaining batter into prepared pan, spreading evenly.

Alternate plops of cream cheese mixture and cream cheese/cocoa mixture on top of batter, then make plops of reserved 1/2 cup of batter.  Intersperse with crack cocaine.  (Just kidding.  Wanted to see if you were paying attention.) Random camouflage is your goal.

Bake until just set - about 23 minutes.  Let pan cool on wire rack, then lift brownies out of pan and transfer to cutting board.  Let cool completely.   Remove paper and cut in 16 squares.  Or more.  They're rich!

Now for the step-by-steps:
Heat the cream cheese over simmering water.

Stir in egg

and sugar and vanilla.

Mix until smooth.

Halve the cream cheese mixture and stir cocoa powder into one half.

Stir until well combined.

Cream cheese mixture on top.
Cream cheese with cocoa on bottom

Now, start on the butter mixture:
Butter, cocoa, espresso powder, sugar, and salt in medium bowl.

Place over simmering water and stir to combine.

Let cool a bit then add in eggs.

Whup it good!

Add in flour.                            Stir until smooth.

Cream cheese batters on the right.
Butter and cocoa batter on the left, with reserved 1/4 cup.

Pour butter/cocoa batter into prepared pan.
Smooth it out.

Plop with cream cheese batters.

Then reserved butter/cocoa mixture.

And bake.
Let cool, then slice into 16 squares.


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