Sweet Treats

 

These bites of chocolate heaven are just perfect for weekend baking, quick mid week baking when you need something to serve for pudding but don’t have much time or energy, or as an impromptu bake when you have unexpected visitors arriving; who am I kidding? These brownies are perfect anytime all the time.

Who doesn’t like brownies? Who can resist a brownie? Hands up all those who answer yes to those questions. I have to say I have yet to meet anyone who doesn’t like a gooey, squidgy, sweet but deeply chocolatey brownies; given the addition of the king of cream cheeses, mascarpone, they can only reach new heights of gorgeousness.

It is my preference not to sweeten the mascarpone cheese as I love how it’s slightly savoury and salty tang cuts through the sweet chocolate base but should you so wish you could beat in a couple of tablespoons of icing sugar. If only the once do try it plain; go on trust me on this one

If I were you I’d get into your kitchen quick smart and start baking! Oh and don’t let the inclusion of orange chocolate put you off; if you don’t have any lurking in your store cupboard feel free to use any chocolate you like (other than white) and the same goes for the mascarpone, if you don’t have any just substitute any full fat cream cheese of your choice instead.

Forgive me for the lack of words today, but today has been a little crazy and anyway I need to go eat another slice of brownie

Chocolate Orange Cheesecake Brownies

125 g butter
125 g orange flavoured dark chocolate, chopped
100 g light brown sugar
100g golden castor sugar
2 eggs, lightly beaten
1 tablespoon milk
50 g self raising flour
50 g cocoa powder
250g mascarpone cheese


Combine the butter, chocolate and sugars in a medium saucepan and stir over medium heat until melted and combined.
Remove from the heat and beat in the eggs and milk.
Add the flour and cocoa and stir gently until well combined.
Pour into a greased and lined 18cm x 28cm rectangular tin.
Spoon the mascarpone randomly over chocolate mixture and swirl with the tip of a knife.
Bake at 180ºC or the equivalent for 35-40 minutes or until cooked through, but a cake tester comes out sticky with the mix – do not over cook.
Allow to cool in the tin, before turning out and slicing.


Posted in Cakes & Cookies, My Recipes, Vegetarian