On Thursday and Friday my husband set about collecting the various ingredients for ultimate brownies for his anniversary brownie sundae.
He needed vanilla ice cream for the sundae and I needed vanilla for pie a la mode. Can you guess who got which container?
The recipe was quite involved, with many steps, and 2 waiting periods. First we had to put the cream cheese and eggs out to warm up to room temperature.
Once the items were room temperature, we made up the cream cheese swirl mix first and got it in the fridge to cool down. While I did that, he chopped the bittersweet chocolate coarsely.
In the double boiler he mixed up the bittersweet chocolate mix, and then we set it out in the addition to cool down. Friday night was to be 47F and it had already gotten cold outside.
While we waited for that to cool, he mixed up the dry ingredients.
I mixed up the egg, oil, and vanilla that would go in the cooled bittersweet mix. It cooled in about 20 minutes, so we combined the eggs and bittersweet, then added that to the dry ingredients.
Into the pan they went, the cream cheese swirled on the top and they baked for about 40 minutes.
It was late when we got done so we covered them and went to bed. Mid morning on Saturday we tried them out. They weren’t as fudgy as he hoped, but will still make an excellent brownie sundae when we get home on Saturday evening. I will be whipping some raw cream for the sundae and he got some Hershey’s chocolate syrup to drizzle on top.
Love the swirl. Does it add a slight sour/tart flavor to balance the rich chocolate?
No, it was more sugar! These had a ton of sugar, but they weren't really sweet. Odd... They were VERY rich and chocolately.
It looks fantastic. Never seen a swirl brownie.
I'm looking at your ingredients and thinking how differently each culture's tastes must develop or get accustomed to certain foods. My mum bought a bag of Hershey's chocolates for us once and nobody liked them. They were just so different to what we're used to! It probably explains why they aren't commonly sold here and only American expats seem to purchase them. I can't stand the Australian Cadbury's either, only the UK produced ones. Lindt is imported, so it's the same as I'm used to and I've found an Aldi chocolate I like.
He's not much of a connoisseur when it comes to chocolate. It's more the sugar buzz and texture of a brownie...
Mission accomplished, then! 😆