Santa Fe Brownies

Santa Fe Brownies
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 191.

About a month ago, I discovered a Maida Heatter book that I didn't have! I know she has written quite a few and some are compilations of others so it can get confusing. Anyway, this one is called "Best Dessert Book Ever" and the recipes sound amazing. Santa Fe Brownies, from that book, is a promising start to what lies ahead.

These brownies are amazing! Incredibly moist and sinfully decadent, they are to die for. I made these during one of our snow days this week and Michael and I were afraid that we would eat the entire batch. I brought what was left to share with my co-workers.

In her introduction to this recipe, Maida says that they come from the Plaza Bakery/Haagen Dazs Ice Cream Shoppe in Santa Fe, New Mexico. People stand in line for them and after eating one, you can easily understand why. They are a bit time-consuming to make because you make two mixtures (a cream cheese mixture in addition to the regular brownie portion). They are worth it!

This recipe makes 32 large brownies.

Chocolate Mixture

1 1/2 cups unsifted unbleached flour
1 1/2 tsp. baking powder
3/4 tsp. salt
6 oz. unsweetened chocolate
6 oz. semisweet chocolate
8 oz. (2 sticks) butter
5 large eggs
1 1/4 cups sugar
1 1/2 cups brown sugar (firmly packed)
1 TBS. vanilla extract
2 1/4 cups walnuts, in large pieces

Preheat the oven to 350. Prepare a 9x13x2 pan by lining it with aluminum foil. Butter the foil thoroughly. Set aside.

Sift together the flour, baking powder and salt - set aside.

Melt both chocolates and the butter in a double boiler and set aside.

Beat the eggs just to mix. Add both of the sugars.

Add the vanilla.

Add the melted chocolate.

Add the sifted flour mixture, beating only until mixed. Scrape the bowl as necessary. Remove the bowl from the mixer and remove 2 1/4 cups of the mixture and set aside.

Return the large bowl to the mixer stand and add the nuts.

Spread the chocolate and nut mixture into the pan, spreading it evenly. Set aside.

Cream Cheese Mixture

12 oz. cream cheese (room temperature)
3/4 stick unsalted butter (room temperature)
1 1/2 tsp. vanilla extract
3/4 cup sugar
3 large eggs

In a clean bowl, beat the cream cheese and the butter.

Add the vanilla.

Add the sugar.

Add eggs, one at a time, until mixed.

Pour the cream cheese mixture over the chocolate in the pan. Spread evenly.

Take the remaining chocolate mixture that was reserved and pour it over the cream cheese mixture in a ribbon or by dollops (this mixture will not cover the cream cheese entirely). Take a knife and cut through the chocolate to create a marbeling effect.

Now sprinkle the reserved nuts over the top.

Bake for about 1 hour and 15 minutes (it took the entire time for me). Use a chopstick or other long testing material to check it - it is ready when your tester comes out barely clean. Do not overbake. Allow it to cool in the pan and then carefully invert it onto a cutting board or something similar. Peel off the foil and wrap the entire cake in plastic wrap. Refrigerate it overnight. Cut into squares with a large serrated knife. They can be served either at room temperature or chilled.

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