Thursday, 4 May 2017

Five Recipes: Rasberry Cream Cheese Brownies

If you've read The Little Teashop of Broken Hearts, you'll know about Maddie's idea to host speed dating nights with a difference - the difference being the addition of a dessert to accompany each date.

Last week, I posted a series of short stories centring around Natalie and her experience of the speed-dating-with-a-difference night, and this week I'll be sharing the recipes of the desserts she enjoyed.

All the desserts mentioned were part of The Little Teashop of Broken Hearts, and today's recipe is Mags' favourite: Raspberry Cream Cheese Brownies!



Raspberry Cream Cheese Brownies



Break the chocolate into small pieces (trying your hardest not to have a nibble as you do so) and place the pieces in a saucepan along with the butter and a pinch of salt. I use milk chocolate, but you can use dark if you prefer.

Over a gentle heat, melt the chocolate and butter and once smooth, transfer the mixture into a large bowl and leave on the side to cool.

Pre-heat the oven to 160C. Grease and line a 25 x 35cm baking tin using non-stick baking paper.

Whisk the eggs and 450g of the sugar in another large bowl. If, like me, you're a bit rubbish at cracking eggs, you can crack them into a cup, one at a time, making sure there are no sneaky bits of shell in there before tipping it into the mixing bowl and moving on to the next egg and repeating. It takes a bit longer, but I find it much less of a faff retrieving the stray bits of egg shell from a cup with just the one egg in there!

Once the egg and sugar mixture is light and doubled in volume, gently fold it into the chocolate and butter mixture.

Fold in the flour, baking powder and cocoa. Once the ingredients are combined, pour the mixture into your baking tin and set aside.

Whip the cream cheese and remaining 50g of caster sugar together until smooth. Add the raspberries, crushing them as you fold them into the mixture to create the rippled effect.

Transfer the cream cheese mixture on top of your brownie mixture and give it a swirl. Pop the tin in the oven for 30-40 minutes.

You can wash up now, or you can be normal and sit down with a brew. Entirely up to you.

Remove the tin from the oven and allow to cool before you cut the brownies into squares to enjoy with a cup of tea.


You can find all the recipes here


 
 About The Book

https://www.amazon.co.uk/Little-Teashop-Broken-Hearts-ebook/dp/B01MDNF71Y/

From fairy cakes to first dates!

Maddie Lamington’s dreams are crumbling around her. If she doesn’t come up with a plan to save her little teashop on Sweet Street soon, it might be too late…

So when she sees how the perfect apple crumble brings together her lonely father and faithful customer Birdie, inspiration strikes: she’ll set up a dating night involving all her sweetest bakes.

Luckily, seriously gorgeous Caleb is on hand to help sprinkle a little magic – and a lot of sugar! Could one night of scrumptious first dates fix Maddie’s heartbreak and save her beloved teashop, too?


2 comments:

  1. these look so yummy.Thanks for sharing x

    ReplyDelete
    Replies
    1. You're welcome! If you give them a go, I'd love to hear what you think (and see pictures!) :)

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