When I’m sipping chai tea, while stirring a melting pot of chocolate and butter…
…all feels right in the world.
When it comes to dessert, this is my tried and true philosophy:
Eat what you love or don’t eat it at all.
Pretty basic, huh?
Have you ever eaten a piece of cheap chocolate, with only a lingering hint of real sweetness and fat, only to find yourself longing for more? More and more and more. Until finally, you have eaten enough calories and fat to equal one small piece of what you had probably really wanted in the first place?
(sigh…been there, done that.)
People are oftentimes surprised and a little bit alarmed to learn that I eat a sweet every. single. night. (A dietitian who eats a sweet every night?? Is that okay/healthy/normal??? Gasp!)
I honestly can’t imagine a life without sweet things and I can’t imagine not finishing my dinner off with a dark wedge of chocolate and a cup of tea at night. When I eat what I love, it takes only a small amount before I’m truly satisfied. Knowing that tomorrow night, when the urge comes along for something sweet, I can indulge once again.
With a dessert like this, a little goes a long way. Just a bite or two hits that relentless sweet spot perfectly.
Delicious. Absolutely delicious.
Whenever a recipe calls for an “egg yolk,” I make sure that I save the egg white. It’s a wonderful protein addition to add to a morning bowl of oats. I simply add it during the last 2-3 minutes of cooking and whip it in really good with a whisk. It will give your eggs a lovely fluffy texture. 😀
Cooks Illustrated “Cream Cheese Brownies” as seen on the cooking light community pages. (Makes 16 2-inch brownies) 2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
1 stick (8 tablespoons) butter
1 1/4 cups sugar
2 1/2 teaspoons vanilla extract
3 large eggs, plus 1 yolk
8 ounces cream cheese, at room temperature
1. Adjust oven rack to lower-middle position, and preheat oven to 325 degrees. Whisk flour, salt, and baking powder in a small bowl; set aside. Coat an 8-inch-square baking pan with cooking spray, and, fit an 8-by-16-inch sheet of aluminum foil in bottom of pan. (Foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) Coat foil with cooking spray.
2. In a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (Alternatively, melt chocolate and butter in microwave oven.) Remove melted chocolate mixture from heat; whisk in 1 cup sugar and 2 teaspoons vanilla; then whisk in 3 eggs, one at a time, fully incorporating each before adding the next. Continue whisking until mixture is completely smooth. Add dry ingredients; whisk until just incorporated.
3. In a small bowl, beat cream cheese with remaining 1/4 cup sugar, 1/2 teaspoon vanilla, and egg yolk until of even consistency.
4. Pour half the brownie batter into prepared pan. Drop half the cream cheese mixture, by spoonfuls, over batter. Repeat layering and swirling with remaining brownie batter and cream cheese filling. Use blade of a table knife or a spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect.
5. Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
6. Cool brownies in pan on a wire rack for 5 minutes. , Use foil sling handles to lift brownies from pan. Place brownies on wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. (To hasten cooling, place brownies in the freezer for about 1 1/2 hours.) Cut into squares and serve. (Do not cut brownies until ready to serve. Whole bar can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.)QUESTION: Rich, sweet treats…YAY or NAY???