I had such grandiose plans for this anniversary post! I was going to make macarons! I was going to make a gluten-free *and* vegan number 1 cake in best Women’s Weekly style! I was going to have a party and make *everything*!
But it’s the end of a long week, including half a day of interminable computer training, and by the time I got home all I wanted to do was sleep.And eat chocolate cake. Not necessarily in that order.
I have this new, wonderful Margaret Fulton Baking book (which, incidentally, I highly recommend), and had about decided to do something directly from that, even though I then wouldn’t be able to blog about it (that’s the disadvantage of food blogging – you never get to follow a recipe properly. Says she who has never followed a recipe properly in her life, but apparently still feels that she would like to…). My gaze was drawn to cranberry chocolate brownies with cream cheese topping. No worries, I thought; I’ll make it gluten-free, and then it’s mine! Only I didn’t have dried cranberries. Dried cherries it is, then! Oh, and maybe some cacao nibs, because they work in everything. No worries.
So I started making the recipe and promptly broke one of the eggs directly onto the floor. There was no way I was going to the shops at this point, so I decided to see what plausible ingredients were in the fridge, and realised I had half a jar of cranberry jelly…
… Let’s just say that this recipe is definitely a Cate’s Cates recipe now, and leave it at that…
(Oh, and if you are wondering why ‘pudding brownies’, well, it’s because I was just a bit impatient about wanting to get these brownies out of the tin and photographed and, more importantly, tasted before it got too far past my bedtime. So it’s possible that they weren’t really set yet – they are magnificently moist, which is a polite way of saying they fell apart when I tried to serve them, but they tasted so good I didn’t care. I suspect they will hold together better when properly cool, but I make no promises. I will, however, update this post in the morning when I know the full story.)
(Edited to add – actually, they are really good cold. Very dense, but they hold together beautifully, and as a chocolate delivery system they are extremely effective)
Your Shopping List200 g dark chocolate, preferably Lindt 70% cooking chocolate 250 g butter, cubed. Trust me, this saves time in the long run. 2 eggs, plus 1 egg for the topping (4 eggs would have been excessive anyway. I was right to drop the extra one on the floor.) 3/4 cup caster sugar + 1/2 a cup for the topping 1/3 cup cranberry jelly 1/4 cup cocoa powder 3/4 cup almond meal 1/4 cup cornflour + 2 tablespoons (40ml) for the topping a pinch of salt 1 cup dried cherries 1/4 cup cacao nibs 250 g cream cheese at room temperature, but the microwave is your friend if you had it in the fridge 1/2 tsp vanilla extract