Ingredients
150g Unsalted Butter
200g 70%+ Dark Chocolate
225g Caster Sugar
3 eggs
75g Plain Flour
300g Soft Cheese (I used Philly Light)
50g Caster Sugar
2 eggs
Raspberries (or other summer berry – cherries, blackcurrants, blackberries, etc)
Method
Melt the butter/chocolate together in a saucepan and leave to one side to cool. Add 225g Caster Sugar and stir in. Add 3 eggs one by one and beaten into the mixture. Finally add 75g Plain Flour and stir in.
In another bowl, whisk 300g Soft Cheese with 50g Caster Sugar and 2 eggs until creamy.
Place spoonfuls of the mixture into mini muffin trays or a larger 20x20 pan and use a chopstick to swirl the two together making a marble effect.
Sprinkle raspberries over the top of the mixture and push down slightly.
Bake in a pre-heated oven at 180C for 30-35 minutes.
-------------------------------------------------------------
This recipe makes one 20x20cm pan of brownies or 24 individual servings in a mini muffin pan.
I made up half the mixture using 75g Unsalted Butter, 100g 73% Dark Chocolate, 110g Caster Sugar, 1 egg, 30g Plain Flour, 150g Philly Light, 25g Caster Sugar, 1 egg, 2 raspberries in each mini muffin slot ending up with 12 mini-puds @ about 185 calories each.
-------------------------------------------------------------
I don't yet have a photo that does them justice, I ate it before I photographed it at work so will take a pic tonight!
No comments:
Post a Comment