Camouflage chocolate fudge brownies recipe for chocolate lovers

Ingredients for Camouflage chocolate fudge brownies

• Nonstick cooking oil spray or room-temperature unsalted butter (for greasing the pan)

• 225 g cream cheese, cut into 2.5 cm pieces

• 3 large eggs, chilled

• 266 g caster sugar, divided

• 5 ml vanilla extract, divided

• 5 ml sea salt, divided

• 1.5 tsp plus 60 g plus 30 g cocoa powder, preferably Dutch-process

• 150 g unsalted butter, cut into pieces

• 5 ml instant espresso powder (optional)

• 63 g plain flour

How to make Camouflage chocolate fudge brownies

1. Place a rack in the middle of the oven and preheat to 160°C.

2. Lightly coat a 23 cm (9 in) square metal baking tray with non-stick spray. Line the tray with parchment paper, allowing an overhang on all sides, then lightly coat the parchment with non-stick spray.

3. Place the cream cheese in a medium heatproof bowl set over a medium saucepan of barely simmering water, ensuring the bowl does not touch the water. Heat the cream cheese, stirring occasionally, until very soft, about 5 minutes.

4. Remove the bowl from the heat (while leaving the water to simmer). Using a heatproof rubber spatula or wooden spoon, mash and mix the cream cheese until smooth.

5. Add 1 egg, 66 g of sugar, ½ tsp vanilla extract, and ¼ tsp salt to the cream cheese mixture, then whisk until very smooth. Transfer about half of this mixture to a small bowl and whisk in 1½ tsp cocoa powder.

6. Place the butter in another medium heatproof bowl. Add the espresso powder (if using), the remaining 200 g sugar, 75 g cocoa powder, and ½ tsp salt. Set the bowl over the saucepan of simmering water and cook, stirring occasionally once the butter begins to melt, until the mixture is homogeneous and too hot to leave your finger in, about 7–9 minutes. Allow to cool for 5 minutes.

7. Add the remaining 2 eggs and ½ tsp vanilla extract to the butter mixture, one at a time, whisking vigorously after each addition until the mixture is smooth and glossy.

8. Add the flour and mix with a spatula or spoon until no longer visible, then mix vigorously for another 30 strokes. Scoop out 120 ml of brownie batter and set aside. Scrape the remaining batter into the prepared baking tray and spread it into an even layer.

9. Working quickly, alternate dollops of the cocoa–cream cheese mixture and the plain cream cheese mixture over the brownie batter. Dollop the reserved batter on top (it will be quite thick). Don’t worry if your design looks random and spotted.

10. Bake the brownies until the centre is set and no longer looks wet, about 22–25 minutes.

11. Transfer the baking tray to a wire rack and let cool. Using the overhang of the parchment paper, lift the brownies out of the tray and transfer them to a cutting board. Remove the parchment paper and cut into sixteen 5.5 cm (2¼ in) squares, wiping the knife clean between slices.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.