Cakey or dense-like fudge? How people take their brownie, is as personal as their political and religious preferences. What we can agree on, is whether aged six or 60, there is no bar to enjoying a slice of this chocolate injection.
In fact, brownie has replicated itself in so many styles and flavours, aimed at so many different chocolate lovers, that it's a dessert in dire need of the kind of regulation the ACCC asserts. Eating it.
This version is relatively dense, with the fruit and goat's cheese creating a nice tart balance with the sweetness of the chocolate. Oh . . . and it's super easy to make too.
125g fresh strawberries
285g couveture dark chocolate (70% or higher), chopped?
170g unsalted butter, cut into chunks?
4 large eggs?
125g plain flour?
?½ tsp salt
75g goat's cheese, room temperature
75g cream cheese, room temperature
50g strawberries, lightly macerated with 2 tsp sweet balsamic glaze
Preheat the oven to 180C. Lightly grease and line a 20cm x 30cm baking tray.
Melt the chocolate and butter in a large saucepan over a low heat. When the chocolate is completely melted, remove from the heat, whisk in the milk and stir through the sugar. Add the eggs one by one, mixing well after each addition. Add the flour and salt, and fold in until just combined. Fold in about half the strawberries and spread this brownie batter into the tray.
Beat the goat's cheese with the cream cheese, egg and sugar until light and fluffy. Gently fold in the macerated strawberries and their juices.
Drop the goat's cheese mixture on top of the brownie batter in spoonfuls, then swirl it through the batter with a knife.
Bake for 30 - 40 minutes or until just barely set. The top will be just turning light brown. Let it cool for at least 15 minutes before slicing.
It tastes even better the next day.