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Tuesday, April 25, 2017

Cold War Brownies

Cold War BrowniesAdapted from David Lebowitz
Makes a 9″ pan
6 tbsp unsalted butter, cut into pieces
4 oz bittersweet chocolate
Rounded 1/2 cup sugar
2 large eggs, room temperature
1/2 cup flour
1 tbsp Dutch-processed cocoa powder
2 tsp chili powder
2 tsp cinnamon
1/8 tsp salt
1 tsp vanilla extract
1/2 cup dark chocolate chips
Topping8 oz cream cheese, room temperature
1 large egg yolk
5 tbsp sugar
1/8 tsp vanilla extract
1 tbsp cinnamon
4 tbsp Nutella
Preheat the oven to 350 degrees F. Line a 9×9″ pan with foil, allowing it to hang over the edges. Lightly grease.
In a saucepan, melt the butter and bittersweet chocolate together. Remove from the heat and stir in the sugar, then the eggs. Add the flour, cocoa, chili powder, cinnamon, and salt and mix in. Finally, stir in the vanilla and chocolate chips. Spread the mixture into the prepared pan.
In a mixer, beat together the cream cheese, egg yolk, sugar, and cinnamon. Drop dollops of the cream cheese mixture on top of the brownies. Drop dollops of nutella, too. Use a dull knife to swirl the whole thing. (Alternatively, mix the nutella into half of the cream cheese mixture and swirl. Or leave the nutella out.)
Bake 35 minutes, or until just set. Let cool completely before lifting out and cutting into bars. Store in the fridge

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