In other blogs you will now, at the end of September, find all kinds of delicious recipes with plums, apples and pears. Because of fructose-intolerance, I unfortunately have to avoid those fruits. I therefore do not bake much with them, unless it is for family or friends.
Nevertheless on those cold fall days I crave comfort food which makes me feel warm and happy. These Brownies with all their chocolate and the nuts definitely belong to this category.
I slightly adapted the recipe by Cynthia Barcomi. I find the original version a bit too sweet.
Sometimes when I make these Brownies I skip the sugar beet syrup. I happened to have it at home, so of course I used it. The result was extra-ordinary.
This time I used a mixture of 250 g cheaper lactose-free chocolate, namely „Bensdorp Haushaltsschokolade,” with 42% cocoa, and 100 g Merci 72 % cocoa.
2 cups (400 g) sugar
1 tbsp. sugar beet syrup (optional)
12.5 oz. (350 g) dark chocolate, lactose-free (e.g. Bensdorp Haushaltsschokolade, Lindt 70%, Merci 72%)
2 sticks (250 g) butter
2 cups (210 g) flour
1½ tsp. baking powder
¾ tsp. salt
⅔ cup (80 g) walnuts (not chopped)
Cream cheese mixture:
13 oz. (360 g) cream cheese, lactose-free
¾ stick (90 g) butter, softened
⅔ cup (130 g) sugar
1½ cups (180 g) walnuts (not chopped)
Preheat the oven to 355° F (180° C). Grease a baking pan (~9 inches x 123 inches; ~24cm x 32 cm).
Break the chocolate into small pieces. Cut the butter into small cubes. Melt the chocolate and the butter in a double boiler or on the oven over very low heat. Let the mixture cool down.
While the chocolate mixture is cooling, mix flour, baking powder and salt in a small bowl.
Whisk the eggs in a large bowl, then beat in the sugar and the sugar beet syrup.
Next whisk the cooled chocolate-butter-mixture into the egg-mixture.
Stir in the flour mixture. It should just combine with the liquid mixture, so do not stir too long!
Put about ¼ of the batter into a second bowl and set aside.
Stir the walnuts into the remaining ¾ of the batter.
In another mixing bowl, beat the cream cheese, the softened butter, the sugar and the eggs with a hand mixer on low speed.
Pour the batter with the walnuts into the baking pan and spread evenly.
Carefully spread the cream cheese mixture onto the batter. You should not see any chocolate batter any more.
Spoon the remaining chocolate batter onto the cream cheese mixture in several big blotches.
With a toothpick, a skewer or a knitting needle, draw patterns into the brownies, thus creating a marble pattern.
Sprinkle the brownies with the remaining walnuts.
Bake for about 40 minutes. The Brownies will be done when a toothpick inserted in the center comes out clean.