Chocolate Fudge Brownies That Stand Out With Their Camo Pattern

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!

Chocolate fudge brownies with camo pattern 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

Cocoa powder, cocoa beans, and dark chocolate bars 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.

A bowl of cream cheese 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

Making a camouflage pattern using brownies batter 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!

New Dish to Try: Coconut Chicken & Mango Rum Chutney

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

Step 1

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.

Step 2

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

Step 1

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.

Step 2

In a large-sized bowl, add coconut, panko, salt, and sugar. Mix it well. Coat the mixture on each fillet using hands.

Step 3

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