Happy Valentine’s Day y’all! Love it or loathe it, I’ll take any excuse to get my bake on and these decadent brownies are perfect for wowing your Valentine. Using up some lovely plump and tart red currants I had in the freezer from the in-laws allotment, these gave a wonderful tang coupled with the fresh French goat’s cheese used to frost these rich, chocolate brownies. Raspberries would work just as well if you can’t get hold of red currants. The husband said they were his favourite bake to date so yep, I’m feeling pretty smug right now!
This recipe makes about 30 small brownie squares.
Red currant and French goat’s cheese frosted chocolate brownies
2 cups red currants, lightly mashed
1 tblspn caster sugar
3/4 cup unsalted butter, cut into chunks
1/2 cup milk
2 cups sugar
1 teaspoon vanilla extract
4 large eggs
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
Red currant French goat’s cheese frosting
225g goat’s cheese
55g cream cheese
2 tablespoons unsalted butter
1/4 cup sugar
1/2 teaspoon almond extract
Heat the oven to gas mark 4 and lightly grease a 9×13 inch baking tray with a little butter. Place the red currants in a pan and stir in the sugar, loosening up with a tablespoon of water. Set aside to cool.
Melt the chocolate and butter in a bowl over a pan of simmering hot water on a low heat. When the chocolate is completely melted, take off the heat, whisk in the milk, and cool for about 5 minutes. Stir in the sugar and vanilla and then the eggs one by one. Add the flour, baking powder, and salt and fold in until combined. Fold in half of the red currants and spread this brownie batter in the baking tray
In a bowl, whisk the goat’s cheese with the cream cheese, butter, egg, sugar, and almond extract until light and fluffy. Gently fold in the other half of the red currants and spread the goat’s cheese mixture on top of the brownie. Bake for 45 minutes or until just set. Cool before slicing up and devouring with your Valentine!