It is over 90 degrees in NYC, but I was in a baking mood, so I braved the heat and sweat (I could always do laundry later) to cook up something to send to a dear friend who is at another state, escaping the hustle and bustle of city life for awhile.
Since I will be mailing the baked goods, they cannot be too fragile, yet simple enough for a non-baker (aka moi) to execute successfully. I came across a Martha Stewart’s cream cheese brownies recipe and I tweaked it a little to accomodate to my own needs. I also do not have a rectangular pan (typical brownie shape), so I guess you could call this a brownie ‘pie’. Either way, once the chocolate perfume permeates the entire living space of mine, the type of container it was baked in all became irrelevant. 50 minutes later, my eyes were glued to the luscious cracked surface, the moist innard, and yes, the fact that it is chocolate. Period.
Cream Cheese Chocolate Brownies
- Preheat oven to 350 degrees. Brush a baking pan with butter. In a small bowl, whisk flour, cocoa, baking powder, and salt.
- Melt butter and chocolate over a hot water bath or in a microwave (do it in a minute increment to avoid burning). Blend in 1/2 cup sugar. Cool Slightly. Add eggs and mix to combine. Add flour and cocoa mixture, but do not overmix by now.
- Whisk cream cheese 1/2 cup sugar. Then blend everything together. Bake for 50 to 60 minutes. Cool in pan for 30 minutes. Be patient. Enjoy!