We had a morning tea at work this week, to farewell one of our longest-serving staff members. For twenty three years TM has worked diligently and cheerfully, always going the extra mile and making sure everything and everyone is organised and looked after. I have only been at the organisation for just over three years, but in that time she has been such a support to me and I will miss her terribly. I don’t even want to think about her not being there when I arrive in the mornings. The place will seem very empty without her presence – even on the days she’s not there, she’s still THERE, you know?
So, as is mandatory for all morning teas, cakes, biscuits, quiches and slices were baked and brought in for everyone to share. I made my Date & Almond Slice, and also tried a new recipe for Chocolate Cheesecake Brownies, which I hadn’t made before. They turned out really well. Very moist and moreish and easy to make. Everyone enjoyed them so I am glad I tried something new, and will make them again. I tend to make things I shouldn’t really eat (ie things with chocolate or nuts in) – my theory being that I won’t indulge too much myself. This is a fallacy. I eat half the batter before it even goes in the tin and then keep taste-testing the baked product. Pathetic. I’m sure my kidneys hate me.
Anyway, the brownies were delicious – I did modify the original recipe slightly as I felt it had too much sugar in it (I left out about a 1/3 cup from the chocolate batter, but I am giving you the original amounts here). The recipe comes from Baking Bites – a lovely foody blog with lots of yummy recipes, baking advice, kitchen gadgets and more.
Please do visit their site – you’ll find lots of inspiration 🙂
1/2 cup butter
2-oz dark chocolate, chopped
3 tbsp unsweetened cocoa powder
1 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp salt
8-oz ricotta cheese (I used smooth)
1/3 cup sugar
1 tbsp all purpose flour
1 large egg, room temperature
1/2 tsp vanilla extract
Preheat oven to 350F. Line an 8Ã—8-inch square baking pan with baking paper.
Prepare brownie batter: In a small, heatproof bowl, melt butter and chocolate together in the microwave. Stir with a fork until very smooth. Stir in cocoa powder until well-incorporated. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Stir in flour and salt, mixing until ingredients are just combined and no streaks of dry ingredients remain.
Pour into prepared pan and set aside.
Prepare cheesecake batter: In a medium bowl, beat ricotta cheese, sugar, flour, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 30-35 minutes, until brownies and cheesecake are set. A sharp knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely, then refrigerate until ready to serve. Cut into small squares (or large squares if you’re a piggy ha ha)
Brownies can be refrigerated, covered, for several days.
And to TM, I say a fond farewell – you will be missed more than I can say x