Friday, March 19, 2010

Brownies to welcome Spring

Spring Bouquet

As Spring approaches, I feel happiness and excitement. I love the sunshine during this time of the year, not very hot, just the right amount of heat you need to feel good and enjoy the joyful weather. Spring puts a smile on my face. For me, it is the most wonderful time of the year!

Cream Cheese Swirl & Raspberry Brownies

Although for me brownies rhyme with winter, comfort food...etc and despite the weather these days that says "winter is over", I wanted  brownies! I haven't made them for some time, and I guess I missed their chocolaty goodness.

I made and ate my first brownie when I came to the US, ten years ago. Of course I heard about them before, but due to French cooking influence, brownies have never been on my to do list. In some of my French cookbooks, brownies are found under the title: "The American Specialty" and somehow, I always felt it was too adventurous to try them, plus it always calls for a lot of chocolate! Now, I am glad I made this sweet discovery. It is for sure a part of my repertoire.


I just want to mention that I made half the recipe in my 8 by 8 cake pan, that's why my brownies are kind of flat. But it worked fine for me because they were lighter (not calorie wise though!)

3 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
300 g semisweet or bittersweet chocolate, chopped
1 stick unsalted butter
1/2 cup all purpose flour
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp instant coffee
pinch of salt
1/2 cup chopped pecans or walnuts (optional)

1- Preheat the oven to 375. Grease an 8 by 8 square cake pan. line with foil and set aside.
2- Combine the chocolate, butter and instant coffee and melt over a double boiler. Set aside to cool.
3- Whisk the eggs and the sugars until well combined. Add the vanilla extract. Whisk in the melted chocolate.
5- Sift the flour, baking powder and salt. Gently fold the dry ingredients into the chocolate mixture. Fold in the nuts if using.
6- Put the batter in the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted comes out clean.
Let the brownies cool completely before cutting.


  1. Happy Sring for you :) your brownies looks great! Love the idea using small mold. I never bake brownies, too sweet for my tooth :D

  2. Hello my friend
    and happy mother's day...
    I use the same recipe as well, and they are amazing.. the coffee brings the chocolate flavour even more....Love the indivual ones...
    great photos...

  3. Fitri:Thank you for passing by.I don't like overly sweet desserts either :) Did you try to use bittersweet chocolate?

    Arlette: yes, the coffee is a must in my brownies!! thank you dear for passing by!

  4. I love that photo! Beautiful! the brownies too are great, I use a similar recipe!

  5. These brownies look delicious and I love their shape - adorable!

  6. hey there..i've actually been following up with your food blog and have tried a few of your recipes..i must say that all of my cousins are a big fan of the fruit tart crust that i made using ur recipe..keep the recipes coming :)