Chocolate Brownie Recipe
These are my two best chocolate brownie recipes. Chocolate brownies need no introduction, they are the real death by chocolate. Just like with the chocolate chip muffins, half of the goodness is in the softness, this is why, although this an easy chocolate brownie recipe it’s crucial to take them out of the oven a the right moment.
The first one I’m presenting here is a chocolate brownie cheesecake recipe a scrumptious encounter of chocolate and cheese.
Ingredients for 8-10 people:
175gr (6 oz) dark chocolate
250gr (9 oz) spread plus extra for greasing
200gr (7 oz) cheese spread
4 eggs
230gr (8 oz) sugar
130gr (4½ oz) flour
1 tsp almond extract
2 tbsp maple syrup
60gr (2 oz) walnuts, roughly chopped
1 tsp baking powder
Melt the dark chocolate and 50gr (1¾ oz) of spread in a small pan. In the meantime, whip the eggs with the sugar until you get a pale and foamy cream, then add the flour, the almond extract and lastly add the chocolate and the spread.
Preheat the oven at 175°C (347°F)
Now take a rectangular cake tin and grease it with the spread. Pour half of the cream in it. In a second bowl, add the remaining spread and the rest of the ingredients and mix well. Add this mix to the tin and finish with the second half of the first cream on top. Sprinkle with the walnuts on the surface and bake for about thirty minutes, then start checking it with a toothpick.
Take out of the oven, let it cool and slice into square pieces.
The second one is another simple chocolate brownie recipe, but we’re going more classic this time, with a chocolate brownie cake. This one in particular is the favourite of my nephew Andrew, and for two reasons: the first is that when it comes to chocolate, he doesn’t like interferences, the higher the content the better. The second reason is that he’s intolerant to lactose, and the use of spread instead of butter and of dark in place of milk chocolate makes this chocolate brownie cake recipe perfect for him.
Like before, these are ingredients for 8-10 people:
100gr (3½ oz) dark chocolate
150gr (5¼ oz) spread
3 eggs
250gr (9 oz) sugar
100gr (3½ oz) flour
1 tsp vanilla flavoured sugar
100gr (3½ oz) walnuts
For the icing:
100gr (3½ oz) dark chocolate
70gr (2½ oz) spread
To garnish:
Caster sugar, walnuts and whipped cream
Melt the dark chocolate and the spread in a small pan on a low heat, then let it cool for a few minutes. Then add the eggs, sugar, flour, vanilla flavoured sugar and stir well until completely mixed. In the meantime, chop the walnuts and add them to the mix.
Preheat the oven at 180°C (356°F)
Grease a rectangular tin with spread and dust with flour. Pour the mix in the tin, bang it a couple of times on the work surface to level it, and bake for about 30-35 minutes, then start checking with a toothpick: it will have to come out clean when you stick it in the middle.
While the cake is cooling out of the oven, prepare the icing by melting the chocolate and the spread together on a low heat. Mix them and pour them on the top of the brownie cake, then let it solidify.
As the song said, it’s not over ‘til it’s over. There’s still room for something else in this recipe chocolate brownie: dust with caster sugar, garnish with walnuts, and serve with whipped cream on the side.
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