The last month has been a busy month. I am happy to see the back of May. For someone who had been working just a few days a week, starting full-time work has been a bit of a shock. Finding a balance between work, spending time with friends as well as giving time to other things I enjoy like cooking and reading has been hard. My pots of herbs and plants have been really neglected and in need of some serious TLC.
As a strong advocate for work/life/balance, last month has been too much on the go for me. My brain has not had the time to switch off. And when I had some time to do some baking last weekend, it was a much-needed me-time. I recently read this article on Huffington Post about how baking is a form of mindfulness. This had me thinking of baking in a whole new view. I spend a lot of time measuring ingredients, gently folding mixtures through, and planning what I would do next. Never am I more present in the moment, other than when I am baking or cooking. I have always found baking, calming. So after a busy month of back to back work and full-on weekends, thinking about how to make a recipe work, how to bake a cake perfectly and what else I can do to perfect a dessert, I found baking the perfect stress-release outlet.
The article also spoke about how baking feels rewarding when it is for other people. This made me think of the brownies I make. I bake it almost always on someone’s request or to share with a group of friends. For a long road trip or as a go-to dessert, these brownies are always welcome.
My favourite thing about these brownies is the caramelised white chocolate chunks that give it a hint of nuttiness. I spruced it up by adding some cream cheese and walnut praline crumb. This turned an already tasty brownie into something quite fancy; something you might find on a dessert table at a party. Adding the edible flowers made it look absolutely gorgeous, specially when brownies are not desserts that photograph well.
Milk and White Chocolate Chunk Brownies
Brownies with cream cheese frosting
– 300g dark chocolate, chopped
– 150g butter, chopped
– 1 1/2 cups (315g) caster sugar
– 4 eggs, lightly whisked
– 1 1/4 cups (190g) plain flour
– 1/2 cup (125g) sour cream
– 200g white chocolate, chopped
– 100g milk chocolate, chopped
– 50g walnuts
– 250g caster sugar
– 2 teaspoon ground coffee
Cream Cheese Frosting:
– 60g cream cheese, softened
– 30g butter, softened
– 1/2 teaspoon vanilla essence
– 3/4 cup icing sugar mixture
– For the brownies, pre-heat the oven to 160 degrees and grease a 23cm cake pan. Line the base of the pan with baking paper, allowing the paper to hang over the sides of the pan.
– Place the chocolate and butter in a saucepan over low heat. Cook, stirring until the chocolate and butter melts and the mixture is smooth. Be careful not to burn it. Remove from heat and leave to cool slightly, for about 5 minutes.
– Add the sugar into the chocolate mixture and combine. Add the eggs, and stir to combine. Add the flour and sour cream and stir until just mixed. Gently fold in the chopped chocolate chunks and fold gently through the mixture.
– Pour into the prepared pan and bake for about 1 hour or until it’s cooked through. When a skewer is inserted, it might have crumbs on it, but that’s okay. We don’t want the brownie to over cook and harden.
– To make the praline, first, roast the walnuts in the oven at 200 degrees for about 5 minutes. Then wrap the walnuts in a tea towel and rub the skins and chop them up. Add the coffee and mix to coat the walnuts. Warm the walnuts and coffee on a baking tray for one minute while you’re making the caramel.
– To make the caramel, add the sugar to a small saucepan. Keep shaking the pan to cook the sugar evenly. Add the coffee coated walnuts into the caramel and stir. Ad the hot caramel onto a baking paper and allow to cool.
– Break the praline into pieces and crush it using a motor and pestle or whizz it in a small food processor.
– For the cream cheese, place the cheese, butter and vanilla in a bowl and beat until pale, using an electric beater. Gradually add the icing sugar, beating until combined well. Pop the cream cheese in a piping bag and pipe it on top of the brownie slices. Sprinkle the praline crumble on top of the brownies. Decorate with edible flowers if desired.