Barcelona Brownies

  • Serves: Fourteen 3 inch by 1 inch by 1 1/8 inch high brownies
  • Baking Temp (degrees F): 325
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  • Comments: 0

Variation: Cherry Barcelona Brownies
We baked these at the event for dessert that Rose Levy Beranbaum invited me to! I have adapted this recipe from her. They are dense from the inclusion of cream cheese and moist, and get their fudginess from cocoa powder and chocolate. For an extra creamy chocolate punch, optional little plugs of ganache are poured into holes made with a chop stick after baking. They are baked in individual molds; silicone works well because the brownies pop right out after baking. You can even use the batter to make Madeleines with.

This batter can be made ahead and stored in the refrigerator as there is no leavening to dissipate.
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I first tasted these fudgy delights when Rose invited me to a Spanish Food Event a few years ago!

Here's a photo of yours-truly on the right, with Rose on the left!

Rose Levy Beranbaum (left) Photo by Sarah Phillips

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