Heart Melting Chocolate Brownies

There are some recipes that are family staples.  You know the ones I’m talking about… like that tried and true chocolate cake that your mum successfully baked for your fifth birthday which you have asked for every year since… or a recipe that is stained in old butter and the page is slightly torn from years of use.  Well kids, I have found a new staple and I dare say that once you’ve tried these chocolate brownies you will have too!

These chocolate brownies are seriously going to melts hearts.  I should have known that they’d have that effect as they have been ever so slightly adapted from a recipe by the lovely Delaney Mes who writes the fabulous Heartbreak Pie food blog (which you must, must, must follow). Heart melting chocolate brownies from Heartbreak Pie. Ha!

Anyway, whether you want to break hearts or melt them, I’m telling you, you absolutely have to put everything down at once and get baking!

You’ll need:

Dark chocolate for chocolate brownies

180 grams butter

1 teaspoon vanilla essence

180 grams dark chocolate

4 eggs (room temperature is always best)

190 grams caster sugar

160 grams icing sugar

Pinch of salt

125g white flour

1/2 cup white chocolate chopped up

1/2 cup dark chocolate chopped up

Cream cheese (not the lite or spreadable version)

And… an admission. I should have put two tablespoons of cocoa powder in mine, buuuut I didn’t read the recipe properly! Mine is amazing without, but it would be even better with the cocoa added.

Actually while I’m being honest, you can also use all caster sugar and not icing sugar. I didn’t have enough caster sugar so substituted the missing amount for icing sugar.  I also added in an extra half cup of chopped chocolate just because I could. Oh, and did I mention that I also didn’t have enough baking paper and I burnt myself while making these? *Sigh*

Let’s get baking!

Pouring chocolate for chocolate brownies

 

1. Turn your oven on to 170 degrees Celsius and line a 30cm x 20cm rectangular cake tin (or thereabouts) with baking paper.

2. Over a low heat, stir the dark chocolate, vanilla essence and butter until the chocolate is melted and the ingredients have combined.

3. In a bowl, whisk the eggs until they are well mixed together.  I don’t own a whisk (I think it broke) so I used a fork which does the job.

 

(By the way: don’t try whisking egg whites to stiff peaks with a fork like I did last week. You’ll end up with a very sore arm and unless you do it for ages you won’t have light fluffy peaks…more like flat Canterbury Plains.)

Cream cheese going on the chocolate brownie

4. Add the sugar to the eggs and whisk until combined. Then add in the melted chocolate mixture followed by the flour, salt, cocoa (go on) and cut up chocolate chunks.

5. Pour half the mixture into the baking paper lined baking tin. Then comes the part that is full of goodness…put little blobs of cream cheese all over the mixture. You want to cover it as much as you can because it is soooo good!  Pour the rest of the mixture on top to cover the cream cheese as much as you can and pop in the oven for 50 minutes to an hour.

 

Chocolate brownies just out of the oven

 

6. The idea with these chocolate brownies is that they’re all soft inside, but cracked and kind of crispy on top, so after it’s been in the oven for about 45 minutes keep checking it. You don’t want to overcook it.

7. Once it’s cooked, take it out of the oven, wait for it to cool slightly and then slice it. Actually, you should probably wait until it’s cool to slice it, but let’s face facts, that isn’t going to happen. Is it?

You might feel inclined to sprinkle some icing sugar over it. I didn’t though.

 

OMG I’m so excited to have shared this recipe with you all and to have introduced you to the incredible Heartbreak Pie!  Thanks Delaney, you rock!

Now go melt some hearts won’t ya?

Love Kate xx

 

P.S. Make sure you check out Heartbreak Pie for a whole load of awesomeness!  Oh, and follow Delaney on Twitter. You won’t regret it :-)