Updated with pictures at the bottom.
It was (still is for another hour) my birthday today. Mostly, it was a day like any other day: taking care of kids, food shopping, cooking, cleaning and eventually getting the kids to bed. Aaah! Silence. Evening silence is always nice.
I received the best gifts this year. Mr Siili bought me a new-to-me laptop. It was a complete surprise. I was happily plugging along with my very slow laptop. This former business-owned laptop is insanely fast! I got to test it out the last couple of nights, but Mr Siili and the kids wrapped it up this morning and made me a card to go with it. Paxlet covered it with stickers and wrote his own name. Tadbit even drew on it a bit.
Also, I received a package from my family last night. In the package was the redwood desk my dad made me when I was a little girl. Oh my goodness! I love it and am so happy to have it here. I’ll take pictures of it and post them soon.
During this evening’s peaceful silence, I’m baking a Chewy Gooey Brownie Cake for my “party” on Saturday. This cake, if you can really call it a cake, is everything the title says and more. It is a dense, chocolatey, gooey heaven with a cream cheese like layer on top. I remember when I first tasted this at GCC, the coffee house where I worked at when I was younger. I didn’t try it for a long time because there is nuts in it. I don’t do nuts. Not in my Banana Nut Bread nor my Chocolate Chip Cookies. But this, it works! And nuts aren’t so bad in the other two recipes either, just if I have the choice when baking them, I leave the nuts out.
Here’s the crust (right) and filling already prepared and the spring form pan waiting to be assembled.
I have taken to doubling the topping (filling) because it is yummy! And in my opinion, there’s not enough of it as the recipe calls for. Here you can see some of the crust
drowning peeking out from under the topping. When a regular amount of the topping is made, you want to spread the topping close to the edge, but not quite going over it or touching the sides. Once baked and cooled, it creates a pretty edge/rim.
The cake is still in the oven. I hope to post finished pictures soon/tomorrow. In the meantime, here’s the recipe below.
Chewie Gooey Brownie Cake
Bake at 350F (325F) for 60-65 minutes
Use a toothpick to check for done-ness. The toothpick will come out clean when done.
Use a 9″ spring form pan. Put a layer of baking paper on the bottom of the pan. Cool the cake when done. Remember to remove the wax paper before putting it in the fridge to chill.
1 cup (8oz / 225g) melted butter
4 squares melted unsweetened chocolate (12 tablespoons baking cocoa + 4 tablespoons butter)
2 cups sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts (or pecans)
Filling: (I usually double this.)
Beat until fluffy:
8oz (230g) soft cream cheese
Add and beat 2 minutes:
1 teaspoon vanilla
Drop large spoonfuls on top of the chocolate layer. Use a knife to lightly score, in a crisscross pattern. (I don’t do this when I double the filing.)
Mix together and cover the top of the cake and drizzle some drips down the side:
1/2 cup powdered sugar
1 tablespoon baking cocoa
1 tablespoon butter
1-2 tablespoons boiling water
Sprinkle 1/2 cup chopped walnuts (pecans) on top
Update: here’s the finished cake on the left.
And it cut: