I mentioned to Choclette earlier this week how brownies are not my favourite way of eating chocolate (Cake). She seemed most surprised by this! It may stem from the fact that I used to have to make literally dozens and dozens of them while working at The Open Air Theatre as well as providing various London Deli’s with their supplies of the ubiquitous brownie.
The smell of chocolate baking after a while becomes rather cloying and almost bitter. But again this is after having smelled them baking from morning until night. I don’t think I ever in the whole time of working at the Theatre EVER actually ate a single morsel of one of those chocolate creations.
Since then I have discovered two types of brownie that I do actually like and will eat with pleasure. One is Lorraine Pascale’s “Cookies & Cream Fudge Brownies” made with chunks of Oreo’s. The other being David Lebovitz’s “Cheesecake Brownies“. Both I can highly recommend for flavour and texture. They will be devoured by all whose paths they cross so try and resist if you dare!
I thought it was high time I came up with an idea for a brownie that suits my own tastes and that is what I did this weekend. Mine was inspired by an old fashioned sweet that I used to love and still do in fact. The good old Chocolate Lime. Not only do I love the flavour but also the vivid green colour in contrast to the deep dark silky brown. A winning combination that takes me back to sweet shops with glass jars selling sweets by the quarter served to you by a friendly shopkeeper!
I am entering these brownies into the “We Should Cocoa” challenge because their theme for this month is “Green”. Perfect timing!
It’s being hosted this month by Chele over at The Chocolate Teapot.
I followed David Lebovitz’s recipe HERE.
This is how I adapted it……..
For the cheesecake topping I added the zest of a lime as well as a capful of green food colouring.
What I also did but would not do again is add the juice of the lime to the brownie mixture. It made the batter a touch too runny. Consequently the brownies (middle section) had a slightly strange jelly like texture.
I also think I would use a good cream cheese as I used an own brand version with a high water content so the cream cheese mixture sunk down into the brownies instead of swirling beautifully on top.
Having said that the flavour was excellent and so reminiscent of those lovely little bon bons. I will be making them again and may make a lime curd cream to serve with them for extra zing!