I have just finished my (paid) work and am bracing for school home time. It’s been a mixed bag of a week which saw me in tears last night at the thought of making dinner AGAIN (#everyfuckingnight, I swear to God people, every.fucking.night). Sure, there may have been some hormones involved but let’s just put that day to bed.
These are on the front cover of Food52’s baking book from which I want to bake every single recipe. Hey, maybe that’s a challenge I can set myself? And are so very good.
You need a big baking pan – 33 x 45cm, 13 x 18 inch – so get onto that. You could of course just split the mixture between two smaller ones but as to what size they’d be don’t ask me because, well, numeral.
It makes a lot – 24 large brownies, 36 smaller ones. It uses eight eggs. EIGHT EGGS! When I started cooking as a kid and then with a fair amount of gusto as a teenager I’d show mum a recipe and without fail there’d be an exclamation about how many eggs were in it. Were eggs expensive back then? Was there some sort of price collusion in the 80s I was unaware of? Anyway, it uses eight eggs.
Now, even though in the recipe’s intro it talks about how this is the 35th version of these brownies the recipe creator June Jacobs has created, I still didn’t follow it exactly. Just follow it exactly OK?
So today I was going to make Nigella’s White Chocolate and Macadamia Brownies but I didn’t have quite enough white chocolate so I was thinking I was hilarious by adding a touch of milk chocolate and calling them dirty blondes. So much so I burnt the chocolate when trying to melt it. So I had to ditch that lot and start again and considering I now had no white chocolate it was the Cream Cheese Brownies instead. And that was certainly not a bad thing.
Cream Cheese Brownies
Nigella Lawson, How To Be A Domestic Goddess
125g dark chocolate
2 large eggs
200g caster sugar
75g plain flour
pinch of salt
200g cold Philadelphia
Preheat oven to 180C and grease and line a 23cm square cake tin
Melt the butter and chocolate together and cool slightly
Beat the eggs and caster sugar together and then add the chocolate mixture
Fold in the flour
Spoon half the mix into the tin and spread it to the edges
Cut the Philadelphia cream cheese as thinly as you can and layer them over the batter
Spoon over the remaining mix and ensure all the cream cheese is covered
Well, these started out as a disaster (they took more than double Nige’s suggested cooking time) and ended up as a triumph, which has only endeared them to me even more.
375g unsalted butter
375g best-quality dark chocolate
6 large eggs
500g caster sugar
225g plain flour
300g chopped walnuts
Preheat the oven to 180C and line the brownie pan (measuring 33x23x51/2cm)
Melt the butter and chocolate together in a large heavy-based pan
Beat the eggs with the sugar and vanilla
Measure out the flour in another bowl and add the salt
Let the chocolate mixture cool a little before adding it to the eggs and sugar
Add the nuts and flour
Beat to combine smoothly then pour into the lined tin
Bake for about 25 minutes*
When it’s ready the top should be a paler brown speckle but the middle dark and dense. It is a big batch so you need to watch it.
Makes 48 smallish squares.
Variations – replace walnuts with different nuts or shredded coconut or white chocolate buttons or just ditch them altogether. I made them with half slivered almonds and half white chocolate buttons.
*I took them out of the oven after about 40 minutes and let it cool. Then when I cut into it, it was still just a gooey mixture. I was taking them out to dinner last night as a surprise birthday cake for my friend, but had to ditch that idea. I just dumped the whole tray back into the oven to deal with when I got home. Of course, that didn’t happen, so this morning, I just turned the oven on to fan bake rather than conventional bake and they took about 30 minutes to cook up a treat. I took them to a thanksgiving do at the park this afternoon and they were devoured. Devoured I tell you.