All right! I finally get to post for the Secret Recipe Club again! We took a small hiatus in January for some shuffling and reorganizing, but all four groups are back this month. Not having a post in January meant a very long break and a very long chance to stalk my blog for the month, Adventures in Dinner. Jane tried to confuse when in the middle of my stalking she up and did a beautiful blog redesign and migrated to a custom domain; congrats on both Jane! Love the new look, it has me itching for a little redesign over here too!
I considered many a dish of Jane’s, including a tasty sound cassoulet, unfortunately, we had a run of really warm weather recently, so long cooking, warm you up type meals were out. I also considered these sort of deconstructed beef wellingtons for Valentine’s Day, but I couldn’t mess with tradition.
Ultimately, Jane got me with children’s literature. And chocolate. Her Holstein Brownies pulled me in and her quoting of Sandra Boyton’s “Moo, Baa, La La La” got me to stay and bake these supremely yummy, decadent brownies. I too have had small people in my life who want to read many of Sandra’s books repeatedly. Which is why I can still quote them. But back to the brownies.
What makes these brownies holsteins you ask? Well their spots of course! The spots come from the cream cheese layer of the brownies being dotted with more of the brownie layer. Its brownie, topped with a cheesecake like layer, topped with more brownie.
My little kitchen cow is even interested in these brownies! They ended up being our dessert on Super Bowl Sunday and with only 6 people, the pan was essentially decimated. My husband and I finished them off the next day and spent the rest of the week wishing we had more of them.
With no leavening in the brownie layer, it stays really fudgy, so if you are a fan of cakey brownies, back away from this recipe, it isn’t the one you are looking for! For an even more intense chocolate taste, I used only King Arthur’s Black Cocoa. I’ve always just substituted part of the cocoa in recipes with the Black Cocoa before, now I regret not doing this sooner. The chocolate was so intense and perfect with that cream cheese layer. These will for sure be a repeat recipe here at home!
Interested in seeing more of the Secret Recipe Club or perhaps of even joining up yourself? Check out the club’s little corner of the internet here!
And it must be said: Pigs say oink all day and night!
Adapted from Adventures in Dinner
For the cream cheese layer:
1 cup sugar
1 pound cream cheese, softened
1 teaspoon vanilla
For the Brownie layer:
1/2 cup butter, softened
2 cups sugar
1 teaspoon vanilla
1 cup flour
1 cup dutch processed cocoa
Preheat your oven to 330 degrees.
In a bowl, cream together the cup of sugar and the cream cheese. Add in the eggs one at a time beating well after each addition, then add in the vanilla. Set aside.
For the brownie layer, cream together the butter and sugar. Add in your eggs, one at a time and beat well after adding each one then add in the vanilla. Once the sugar mixture is well blended, lower your mixer speed and add in the flour and cocoa powder, mixing them in until the mixture is just combined, you don’t want to over mix.
Butter a 9×13 inch pan and spread about 2/3 of the brownie mixture in the bottom, smoothing it out as best you can. Top it with your reserved cream cheese mixture, then take the remaining brownie mixture and divide it into 5 or 6 portions to dot the cream cheese layer with, go for your best cow look here!
Bake at 330 for 30-35 minutes until the cream cheese layer is just set.
Allow the brownies to cool completely before cutting and serving. No need to quote Sandra Boyton, but it will add authenticity!
I’ve linked this post up to Tastetastic Thursdays at A Little Nosh, the Midweek Fiesta at Food Corner, Full Plate Thursdays at Miz Helen’s Country Cottage and Hodgepodge Fridays at it’s a Hodgepodge Life!