A chocoholic's wet dream. This creation of this original recipe came about through boredom... but I wasn't bored when I tasted it! Somewhere between a pudding and a moist brownie, the lushness of this dessert rather defies description. Good served with whipped cream and eaten with a fork like civilized people, but can also be eaten out of hand after chilling (if you are greedy like me).
Ingredients:
1/2 cup butter (not margarine)
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. real vanilla
1/4 tsp. salt
1 cup softened cream cheese
1 1/4 cups flour
1/2 cup unsweetened cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1 cup semi-sweet real chocolate chips (or equivalent chopped chocolate bits)
How to make it:
Grease and flour an 8x10 pan. Preheat oven to 325°.
Beat butter and shortening together in a large bowl.
Add sugar gradually and beat until well-creamed.
Add eggs, one at a time, and beat until fluffy.
Beat in vanilla and salt.
Combine dry ingredients in smaller bowl, and add this, beating at medium speed, alternatively with spoonfuls of the softened cream cheese to the butter mixture, beating until mixture is very thick and fluffy.
Fold in chocolate chips.
Spread evenly in pan and bake in the center of the oven for 30-40 minutes, depending on your oven and the size of your pan (the measurements given are for a standard European pan).
Keep checking to be sure it does not get too dark on the top; you may need to cover with foil the last 5 minutes or so.
Like brownies, the middle may appear slightly underdone, but when the edges are pulled away a bit from the pan and it's browned, remove it from the oven.
Allow to cool completely before serving at room temperature in small squares (it's VERY rich!), or chill it thoroughly first, and pass the whipped cream. An espresso adds the crowning touch.
Refrigerate any leftovers, but you probably won't have any!
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