Lola and Finn's Mum

Lola and Finn's Mum

Monday, 22 April 2013

Randomness results in amazing brownies! Cream Cheese Swirl Brownies with Pecans and Curly Wurlies



 
I think that sometimes being random is good, rather than bad. Random is a word bandied around with some negativity, depending on context. “Oh, you are so random!” Well, good, for being random this month has resulted in my baking these frankly amazing (if I do say so myself) brownies. I mean, brownies are amazing, of course but these are uber amazing, if that is at all possible.
If you are one of these people who think that gilding the lily is pointless, well, not in this case. The addition of cream cheese topping and roasted pecans along with chocolate covered caramel (Heath Bars in the original recipe, an American confection I believe, I subbed it for the very English Curly Wurly, for let’s face facts, whilst not as good as a finger of Fudge, it is really quite close to being perfection) and the result was a brownie at once creamy, nutty and then moist and chewy with molten chocolate caramel. Yes, they are that good.
 

Already identified as a possible. I am a post it note queen...
Hope mine look like these!
 
I was very strict and used the natty random thingumabob on the Belleau Kitchen website. It came up with book 116, which was 'Magnolia at Home' by Allysa Tovey, of Magnolia Bakery fame and page 107, which was Cream Cheese Swirl Brownies with Pecans and Heath Bars. As well as forcing me to be random it also forced me to count my cookbooks. I have 261, which has chastened me a little. No more impulse buying from the clearance section at TKMaxx, second hand bookshops, or taking other people’s cast offs. Birthdays and Christmas only. Birthdays and Christmas only. Birthdays and Christmas only (repeat to fade…)
 
Here is the recipe.
 
Cream Cheese Swirl Brownies with Pecans and Curly Wurlies, adapted from the recipe in Magnolia at Home by Allysa Tovey
 
Makes 24 2 inch brownies
 
Ingredients in cup measurements (US recipe)

My adaptations in red:
 
Ingredients:

For the cream cheese filling:
One 8-oz. pkg cream cheese, not softened
1/3 cup sugar
1 large egg, at room temp.
2 tbs. plain flour

For the brownies:
1 1/4 cups plain flour
1 tsp. baking powder
1/4 tsp. salt
1 cup (2 sticks) butter, softened (2 sticks is a pack of butter in the UK) 4 ounces unsweetened chocolate (I used Menier dark chocolate) 2 cups sugar
3 large eggs, at room temperature
2 tbs. whole milk
1 1/2 tsp. vanilla extract
3/4 cup coarsely chopped toasted pecans
2/3 cup chopped Heath bars, or any chocolate-covered toffee bars (I used Curly Wurlies, put them in the freezer to harden before chopping them. Three bars made 2/3 cupful)
Method:


Preheat oven to 325 degrees F.  Grease and flour a 13x9-inch baking pan.



Firstly, make the cream cheese topping:  In a medium-size bowl, beat the cream cheese with the sugar until smooth. Add the egg and flour and beat well.  Set aside.

Now for the rest of the brownie mixture.  In a small bowl, combine the flour, baking powder, and salt.  Set aside.  




In a medium-size saucepan over low heat, melt the butter with the chocolate, stirring occasionally, until smooth.  Remove from the heat, transfer to a large bowl, and allow to cool for about 5 minutes until lukewarm.  



Stir in the sugar.  Add the eggs, milk, and vanilla and beat well.  Add the dry ingredients and mix thoroughly.


Stir in half of the pecans and half of the Curly Wurlies.  Reserve 1/2 cup of the brownie batter.


Spread the rest of the batter evenly in the prepared pan.  


Drop the cream cheese mixture by tablespoonfuls over the batter.  Next, drop the reserved brownie batter by teaspoonfuls in between the cream cheese filling.  



Using a small knife, swirl the two batters together, forming a decorative pattern.  



Sprinkle the remaining pecans and Curly Wurlies over the top, and using a spatula, gently press into the batter.  



Bake for 40-55 minutes, or until a cake tester inserted in the centre of the pan comes out with moist crumbs attached. Do not over bake.  Allow to cool overnight before cutting and serving.

Note:  To toast the pecans, place on a baking sheet in a 350 degree F oven for 5-10 minutes, or until lightly browned and fragrant.  Be careful to not let them burn!
 

 

I am submitting this recipe to April’s Random Recipes, hosted by Dom at Belleau Kitchen. Can’t wait to see what everyone else has come up with!

 

3 comments:

  1. Looks like something I want to dive in head first!

    ReplyDelete
  2. oh my gawd how AMAZING do these look? sometimes random recipes is just soooooooo good. thank so much for taking part, now send me those BROWNIES!!!!!!!!!!x

    ReplyDelete
  3. YUM! these look amazing!

    ReplyDelete

Thank you for taking the time to drop by!

LinkWithin

Related Posts Plugin for WordPress, Blogger...