"A tasteful embrace in every bite, as warm as a loving hug"
Maud, trainnee Callas Confiture
Swirl Brownies with chocolate and Blue Plum with Cinnamon jam
Ingredients
Brownie:
270g dark chocolate
150g unsalted butter
120g dark brown sugar
100g flour
2 large eggs
2 tsp coffee + 1 tbsp water
1 tbsp vanilla extract
¼ tsp baking powder
¼ tsp salt
Cheesecake:
300g cream cheese
60g dark brown sugar/caster sugar
1 tsp vanilla extract
Callas Confiture Blue Plum with Cinnamon
Preparation
Preheat the oven to 170°C and grease a baking pan (approximately 25 x 25cm), lining it with baking paper.
Melt the chocolate and butter in the microwave, add the sugar and whisk it in once the chocolate is melted.
Once the mixture has cooled sufficiently, add the eggs and whisk well. Then add the vanilla extract and the coffee mixture.
Sift the dry ingredients into the wet ingredients and fold them together with a spatula. Pour this mixture into the baking pan and set it aside.
In a separate bowl, mix the room cheese, sugar, and vanilla extract at room temperature. Add 5 tbsp (100g) of jam last, but don’t mix it completely to create a swirly effect.
Spoon this mixture onto the brownie mixture and swirl it around with a butter knife or spoon.
Bake for approximately 35-40 minutes. Allow the brownies to cool completely before cutting into them, or they may fall apart.
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