Brownies are a classic dessert that everyone is familiar with. That’s why this recipe stands out with a bit of innovation and an exciting take on a staple dish. There is a cream cheese layer that cuts the bitterness of the cocoa with a bit of sweetness, and the camouflage pattern is a great way to make this tasty treat stand out visually!
The Ingredients for the Brownies
- Eight ounces of cream cheese
- Three large eggs
- 1 ⅓ divided cups of sugar
- Unsweetened cocoa powder divided into three portions of 1½ tablespoon, ¾ cup, and 2 tablespoons
- Ten tablespoons of unsalted butter
- One teaspoon of vanilla extract
- Half a cup of all-purpose flour
- ¾ teaspoon of salt
- A teaspoon of instant espresso powder
Preparing the Batter
Preheat the oven to 325 degrees and line a baking tin with baking parchment, lightly coating it with a non-stick baking spray. In a double boiler on medium heat, place the cream cheese that was cut into one-inch pieces. Heat and mix the cream cheese until it’s soft (about 5 minutes). Remove the bowl from the heat and mix in one large egg, ⅓ cup of sugar, ¼ teaspoon of salt, and half a teaspoon of vanilla extract. Transfer half of the mixture to a smaller bowl and mix in one and a half teaspoons of cocoa powder. Set both mixtures aside.
In another metal bowl, place the butter cut into 1-inch pieces and combine it with the remaining sugar, espresso powder, and 2 tablespoons of cocoa powder. Add ½ tablespoon of salt and place the bowl over the double boiler. Stir occasionally and cook for 7-9 minutes, then let it cool for 5 minutes. Whisk in the remaining 2 eggs and vanilla extract, and then mix in the flour.
Making the Camouflage Pattern
Put the batter for the brownies in the pan, reserving half a cup. In alternating dollops, spoon the cream cheese and cocoa mixtures on top to create a camouflage pattern. Place dollops of the reserved batter on top and then bake for up to 25 minutes. Once cool, simply cut and serve!
Variety is the spice of life and this holds especially true for food options. The more, the merrier. If you are bored with the run-of-the-mill meal options, try the coconut chicken with boozy finger-licking good mango rum chutney.
Ingredients for Mango Rum Chutney
2 diced mangoes
1 medium-sized onion (¼ diced) 1 tbsp of grated ginger ½ cup aged rum 1 tbsp lime juices 1 tsp salt 1 tsp sugar
Ingredients for Coconut Chicken
1.5-pound bone-and-skinless chicken breast (Tip: one can substitute chicken with a sweet fish filet) ½ cup dried and desiccated coconut (unsweetened) ½ cup panko bread crumbs 1 tsp salt 2 tsp sugar 2 tbsp lime juice 6 finely chopped garlic cloves 2-4 tbsp cooking oil of your choice
How to Prepare Mango Rum Chutney
For making the chutney, in a medium saucepan heat some oil on a medium flame. Throw in some finely chopped onion and cook until they acquire a pale brown shade.
At this point, add mango, salt, sugar, and ginger. Occasionally, mix them well mangoes become soft. Pour in the rum and lemon juice. Lower the flame and let it simmer for a good twenty minutes.
How to Prepare Coconut Chicken
Cut the chicken breasts in half to get two cutlets. Wrap each cutlet in between a plastic wrap. Even out the thickness with a mallet or any such kitchen appliance. Smear the mixture of tangy garlic and lime juice on each side before marinating it to anywhere between 10-30 minutes.
In a large-sized bowl, add coconut, panko, salt, and sugar. Mix it well. Coat the mixture on each fillet using hands.
In a large skillet pan, heat 2 tbsp of oil of your choice over a medium flame till it begins to simmer. Now, add fillets to the pan. Cook till they achieve a light gold shade of brown. Transfer them to the serving plate. Relish while they are still hot. Enjoy the coconut chicken with the warm mango rum chutney