It won’t be Summer yet until a couple weeks but it’s already begun to feel like it in North Texas. Temperatures are creeping up to the 90’s and it’s been raining off and on today. The humidity of North Texas in late May early June reminds me of what little I remember about Vietnam. It makes me want to sit at an open street cafe and drink something really cold and eat something sweet.
After moving to downtown Dallas 2 months ago, the 1920s property that I moved into has slowly revealed its quirks to me. The original wooden floors creak and every sound the appliances make at night wake me up. One evening when it stormed, I thought that one of the giant oak branches was going to poke straight through the window. In exchange to the loud firetrucks and ambulance trucks passing throughout the night and the obnoxious neighbor and his incessant heavy metal music, I think the apartment is a deal for the space that I’m getting. It is so SWEET working 5 minutes away from work.
When it’s cloudy like it is today, it puts me in the mood to bake. After lunch I whipped up a very simple brownie recipe which I adapted from Alton Brown’s cocoa brownie recipe. The only twist I added was a cheesecake topping.
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter
- 11/4 cups cocoa, sifted
- 2 teaspoons vanilla extract
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
- 1 package of cream cheese
- 1 egg
- 1/3 cup of granulated sugar
Preheat the oven to 300 degrees F. Butter your 8 inch round cake pan and line with parchment paper on the bottom and sides.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch round pan.