I understand in the tragedies of life, this does not even register and as much as I feel like Eeyore, I can see blue skies poking through those gray clouds despite the weatherman's forecast for a day of thunderstorms. What do they know anyway?
I could just wallow, but I get a little bored after about 5 minutes of that so I guess I am going to have to look for another solution. It's time to bake some brownies.
Much like chocolate chip cookies, people seem to have very personal views of what makes the best brownie. There are many factors to consider: nuts or other stir-ins, fudgy,cakey or chewy, dark with cocoa powder or light and sweet? Also, don't forget about the "dark" horse in the race: the blondie! Much like me, it is the red headed stepchild of the brownie world, overlooked and often passed over for it's chocolate sibling even though it is just as decadent, sweet and soul satisfying. Ok, one last wallow there I guess.
I love all baked goods so I usually try and hone in on what is calling to me on that particular day and one of my top candidates for today's pick me up is a recipe I accidentally developed. I was working on a photoshoot and had to prepare the ingredients for a television talent to make bar cookies in front of the camera. The talent aced it in the first two takes and I found myself with lots of extra ingredients. Since everything was measured out there was little to do with it all besides throw it away or bake yet another batch of the talent's bar cookies (there were already about 4 or 5 batches kicking around the kitchen from the shoot). Since I hate to throw food away, I stood there looking at the tray of ingredients in front of me and realized I had what I needed to make some brownies if I just changed things around. I melted the butter with some chocolate instead of creaming it, kicked up the cocoa powder and mixed in the room temperature cream cheese for flavor and texture. The result were soft and creamy brownies studded with chocolate chips. The best part is that these brownies are best served warm or just room temperature so there is no need to wait.
A little treat to yourself is sometimes all it takes to brush the raindrops off your shoulders and realize that the clouds are gone for now and it's time to feel a little sun on your face.
Creamy Triple Chocolate Brownies
by Melissa Gaman
½ cup unsalted butter
3 oz. bittersweet chocolate, coarsely chopped
¼ cup unsweetened cocoa powder
¼ teaspoon fine salt
1 8 ounce package cream cheese, softened
¾ cup sugar
3 large eggs
1 teaspoon pure vanilla extract
¾ cup flour
2 tablespoons milk
¼ cup milk or semi-sweet chocolate chips
Preheat the oven to 350F. Line an 8x8 baking dish with aluminum foil, allowing a 2” overhang and lightly coat with nonstick cooking spray.
In a medium saucepan set over medium heat, melt the butter and chocolate until smooth. Remove from heat and stir in the cocoa and salt until smooth. Set aside.
Beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Reduce speed to low and gradually beat in the chocolate mixture until combined. Beat in the eggs, 1 at a time, and then the vanilla. Alternately add the flour and milk, beginning and ending with the flour, until just combined. Pour into the prepared baking dish, spread evenly and sprinkle with the chocolate chips.
Bake until the top is set and a toothpick inserted into the center comes out with moist crumbs, about 15 to 20 minutes. Cool in the pan about 15 minutes and then, using the foil overhang, transfer to a wire rack to cool. Serve warm or at room temperature.
Makes 16 brownies.
