Well, I type this as I am officially on break from teaching and off to New York! We're meeting our friends in Brooklyn for an overnight trip and I am so so excited to get away and just get out of my head for a little while. There are so many ideas that I'm working on right now; and while I am still very excited to figure things out and make them all come to life- you know when you need even just a little time away. Also, I love Brooklyn and I kind of want to live there. So tomorrow I'll be a hipster city gal for a day!
I hope you like these brownies- I LOVE THEM. They're dense and rich but don't feel too sugary and overbearing when you eat them (one of the reasons I love baking with honey). The cream cheese topping is the same one I used for my Cream Cheese Pumpkin Muffins, just doubled for the brownies.
Until next time, happy pre-christmas!
Cream Cheese Swirl Brownies
4 squares Baker's unsweetened chocolate
1/2 C butter
1 C honey
1 tsp vanilla
2 C blanched almond flour
1/2 tsp salt
1 8oz bar of Philadelphia cream cheese softened to room temperature
1 tsp vanilla
1/4 C honey
2 T butter
Preheat the oven to 350 and line a 9x13 brownie pan with parchment paper (this is a shallower pan specific for brownies and believe me, the parchment lining will save your life!)
Either on the stove top or in a large microwave safe bowl, combine the chocolate squares, butter, honey, and vanilla
Heat slowly, stirring often until everything is evenly melted and combined-make sure not to burn the chocolate
Let the chocolate mixture cool
While the mixture cools, make the cream cheese topping by combining the cream cheese, vanilla, honey and butter
In a microwave safe dish, heat in 30 seconds intervals, stirring in between until soft and smooth
Once the chocolate mixture has cooled, add the eggs, whisking to combine
Then mix in the blanched almond flour and salt
Pour into the parchment lined dish and even out with a spatula
Top with blobs of the cream cheese topping and use a knife or fork to swirl the topping into the brownies
Bake 35-40 minutes until the brownies have set and when tested, a fork comes out mostly clean (this is longer than normal for brownies because of the cream cheese topping- feel free to check every five minutes after the 20 minute mark like I did, but it really does take longer for this recipe. And it's okay if the center ends up being a little soft because you don't want the rest of the brownie edges to burn)
Remove from the oven let cool completely at room temperature
*These taste much better after they have cooled, set and solidified.