Friday, June 26, 2009

Michael Jackson and Chocolate Brownies Raise Our Spirits

I was saddened to hear the news that musical icon Michael Jackson had passed away. I have never been affected by the death of a rock or movie star until yesterday. Like so many other people around the world he was a big part of my life growing up. I was part of a generation that listened and danced to his incredible music and watched his unforgettable music videos. I now fully understand why all those people who grew up listening to John Lennon’s music were so upset when he passed away.

To do my little part to remember to Michael and his ability to bring us together I dedicate this Sweep You off Your Feet Brownie recipe. Chocolate brownies always makes us feel better when we need something to raise our spirits and that’s exactly what Michael’s music did for the world.

Sweep You off Your Feet Brownies
Chewy brownies covered with a cheesecake chocolate chunk topping

6 tbsp butter
1/3 cup cocoa powder
¾ cup granulated sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
½ cup all-purpose flour
1½ oz semi-sweet chocolate, chopped

1 package (8 oz / 227 g) light cream cheese, softened
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1½ oz semi-sweet chocolate, chopped

In a medium saucepan, melt butter over medium heat. Remove from heat. Add cocoa and whisk until smooth. Gradually add sugar and continue to whisk until combined. Add egg, vanilla and salt. Whisk just until blended. Gradually add flour and stir until blended. Fold in chocolate. Scrape batter into an 8 x 8-inch baking pan that has been sprayed with cooking spray. Spread evenly along the bottom.

To make topping, in a medium bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth. Beat in egg and vanilla just until blended. Fold in chocolate. Pour mixture over brownie batter and smooth top.

Bake in a 325ºF oven for 25 minutes or until the brownie edges pull away from the side of the pan and begin to brown. Remove from oven and let cool. Cover and refrigerate for 2 hours. Once chilled, remove the brownie from pan. Cut into 20 squares. Store in the refrigerator in an airtight container.

Volume: Makes 20 brownies

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Brent Garell
The Kitchen Roadie

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