Half Blondie, Half Brownie
These incredibly rich treats are available to taste for free in Quack and Dirk (http://www.quackanddirk.com/) today, Saturday 19th March. Come on over for a sample!
Linda Collister’s “Brownie Bliss” contains, as the name suggests, a whole host of brownies, blondies, and sauces to go with them. This recipe uses cream cheese instead of butter, and walnuts are added at the end to give a contrast in taste and texture.
Preheat the oven to 180degC, then grease and line a 23cm square brownie tin. Break up 100g of 70% cocoa solid chocolate, put it in a heatproof bowl, and set it over a pan of simmering water. Do not let the base of the bowl touch the water. Melt the chocolate gently, stirring frequently, then remove the bowl from the pan and put aside to cool. Melt 50g white chocolate in the same way.
Put 3oog cream cheese in a bowl, add 200g caster sugar and beat until smooth with a hand-held electric mixer. Beat 3 eggs together in a bowl, and then gradually beat into the mixture. Add 1 teaspoon of vanilla extract. Gradually add 100g of sifted plain flour, stirring at low speed on the mixer. Transfer half this mixture to another bowl. Add the melted dark chocolate to one portion and mix thoroughly. Mix the melted white chocolate into another portion. The dark chocolate mixture will be stiffer then the white.
Using a tablespoon, drop spoonfuls of the dark chocolate mixture into the prepared tin, spacing them evenly apart, with gaps between the blobs. Pour or spoon the white chocolate mixture over the top to fill in the spaces. Use the end of a chopstick or the handle of a teaspoon to marble and swirl the two mixtures together, then scatter 75g of broken up walnut pieces over it.
Bake in the preheated oven for 25-30mins until a skewer inserted in the centre comes out clean. Leave to cool in the tin before removing and cutting into 25 small pieces.