Caramel Ripple Brownies

I bought this book 'Family Food' by Silvana Franco a few months back. Never heard about the author (who's actually a celebrity chef), but i love the book when i first saw it because of the simplicity introduced in healthy family recipes and tips in organizing your kitchen and your time. Something like watching Rachel Ray or Chef at Home, there's always a time to cook if you do it the right way, it can go from shopping bag to table in just 30 minutes. But like i said for a simple 'just for two' cooking - rendang daging, nasik kerabu etc not included laa :P. If you watch Chef at Home, i fall in love with the kitchen layout. I wish i could have a spacious kitchen like that. Everything is just fit at the right place, moreover he has an island kitchen layout complete with a power plug beside the stove so that if u need to make something creamy and smooth, u don't have to wait for it to cool and pour into the blender on the worktop. Just use a hand-held blender directly in the cooking pan. Save the time and energy, small thing does make a big impact in everyday life. And he got one room for his spices and essential foodstuffs. It's like having all the spices in the world. I only got racks of spices; he got a room for it. Awesome!

Anyway, my story today is about a new recipe i tried from the book. Caramel ripple brownies. This is the second time I made brownies. Previously i made a choc almond brownies which taste reasonably good but a bit dry in the inside. So i decided to try another brownies recipe and surprisingly this brownies is so much easier to make and taste really good. I did change some of the ingredients with what available in my fridge, but i would love to make it again with the original ingredients cause i know it would taste irresistibly good.



Ingredients :

100 g luxury dark chocolate (replaced with plain cooking choc)
100 g unsalted butter
2 eggs, beaten
150 g light muscovado sugar (replaced with brown sugar)
50 g plain flour, sifted

for caramel ripple,
200 g soft cheese (replaced with cream cheese)
50 g dark muscovado sugar (replaced with brown sugar)
1 teaspoon vanilla extract
1 egg

Steps :

1. Preheat the oven to 170 C and line a 8x8 inch square shallow cake tin with baking parchment.
2. Break up the chocolate in a heatproof bowl, add in the butter and double boiled it, stirring from time to time.
3. Stir the eggs and sugar into the chocolate mixture and gently fold in the flour. Mix well and put it aside.
4. To prepare the caramel, combined the soft cheese with sugar and blend it until smooth. Add the egg and vanilla extract and mix well.
5. Spoon half of the chocolate mixture into the cake tin, then alternately dollop teaspoonfuls of the caramel mixture and the remaining chocolate mixture on top.
6. Use a chopstick and lightly ripple together to make a marble top.
7. Bake for 25-30 min until just set. Leave it to cool before cutting into squares.

Imagine if it's a dark choc.. Wooowwwieee, i love dark choc!! Can't wait to try it again next time... Huahuahuahua....