chocolate mixture and stir until combined. Stir in the eggs and then add the vanilla and framboise. Add the flour mixture and stir until combined. Set aside.
TO MAKE THE CREAM CHEESE TOPPING , beat the cream cheese and sugar with an electric mixer in a medium bowl until smooth. Add the egg yolk and the vanilla, and beat until smooth. Set aside.
TO MAKE THE RASPBERRY TOPPING , stir together the raspberry jam and liquor in a small bowl until smooth.
To assemble the brownies, reserve ¼ cup of the brownie batter. Pour the remaining batter into the prepared pan. Alternately dollop large spoonfuls of the cream cheese mixture and the raspberry mixture on top of the batter and then dollop on the reserved browniebatter. Using a butter knife, cut through the batter to create a swirled pattern.
Bake the brownies for 35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool the brownies completely in the pan on a wire rack. Cut into squares and serve.
SHAKE IT UP: Substitute orange liqueur for the framboise and orange marmalade for the raspberry jam.
Cuba Libre Brownies
M AKES
24
BROWNIES
I N THE ULTIMATE BROWNIE COOKBOOK , Bruce Weinstein and Mark Scarbrough include a recipe for Cola Brownies that is a riff on traditional Southern Coca Cola Cake. I created a “cola cocktail” version by adding white rum. They are exceptionally moist and springy. The lime frosting adds a sunny note that complements the richness of the chocolate, but the brownies are also quite delicious without frosting.
FOR THE BROWNIES:
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 ounces bittersweet chocolate, chopped
½ pound (2 sticks) unsalted butter, softened
1 cup granulated sugar
3 large eggs
¾ cup carbonated cola
¼ cup white rum
FOR THE FROSTING:
¼ pound (1 stick) unsalted butter, softened
3 tablespoons cocoa powder
⅓ cup white rum
4 cups confectioners’ sugar
Freshly grated zest of 2 limes
Position a rack in the bottom third of the oven. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan with butter, or spray it with nonstick spray. Dust with flour and tap out the excess. Set aside.
TO MAKE THE BROWNIES , combine the flour, baking soda, and salt in a medium bowl.
Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir constantly until the chocolate is almost melted. Remove the bowl from the heat and stir until the chocolate is completely melted.
In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and beat until well incorporated, about 2 minutes, scraping down the sides of the bowl as necessary.
With a wooden spoon or a spatula, gently stir the flour mixture into the chocolate mixture just until combined. Gently stir in the cola and the rum and then pour the batter into the prepared pan, smoothing it to the edges.
Bake the brownies until a toothpick inserted in the center comes out clean, about 35 minutes. Cool the brownies in the pan completely.
TO MAKE THE FROSTING , beat the butter, cocoa powder, and rum with an electric mixer in a large bowl until smooth. Slowly add the confectioners’ sugar, one cup at a time, beating until incorporated after each addition.
Spread the frosting over the cooled brownies. Sprinkle with the grated lime zest, cut into squares, and serve.
STICKY, SAUCY, AND SPIKED: SPOON DESSERTS
Late one August when I was in college, my friend Peter and I took the bus to New York to visit my roommate Danielle, who grew up in the city and was at home for the summer. Since Danielle and I were accustomed to living together in a dorm room roughly the size of a toddler’s shoe-box, the past three months apart had felt like an eternity. A reunion celebration was in order.
After taking the wrong subway (and then the right subway in the
TO MAKE THE CREAM CHEESE TOPPING , beat the cream cheese and sugar with an electric mixer in a medium bowl until smooth. Add the egg yolk and the vanilla, and beat until smooth. Set aside.
TO MAKE THE RASPBERRY TOPPING , stir together the raspberry jam and liquor in a small bowl until smooth.
To assemble the brownies, reserve ¼ cup of the brownie batter. Pour the remaining batter into the prepared pan. Alternately dollop large spoonfuls of the cream cheese mixture and the raspberry mixture on top of the batter and then dollop on the reserved browniebatter. Using a butter knife, cut through the batter to create a swirled pattern.
Bake the brownies for 35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool the brownies completely in the pan on a wire rack. Cut into squares and serve.
SHAKE IT UP: Substitute orange liqueur for the framboise and orange marmalade for the raspberry jam.
Cuba Libre Brownies
M AKES
24
BROWNIES
I N THE ULTIMATE BROWNIE COOKBOOK , Bruce Weinstein and Mark Scarbrough include a recipe for Cola Brownies that is a riff on traditional Southern Coca Cola Cake. I created a “cola cocktail” version by adding white rum. They are exceptionally moist and springy. The lime frosting adds a sunny note that complements the richness of the chocolate, but the brownies are also quite delicious without frosting.
FOR THE BROWNIES:
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 ounces bittersweet chocolate, chopped
½ pound (2 sticks) unsalted butter, softened
1 cup granulated sugar
3 large eggs
¾ cup carbonated cola
¼ cup white rum
FOR THE FROSTING:
¼ pound (1 stick) unsalted butter, softened
3 tablespoons cocoa powder
⅓ cup white rum
4 cups confectioners’ sugar
Freshly grated zest of 2 limes
Position a rack in the bottom third of the oven. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan with butter, or spray it with nonstick spray. Dust with flour and tap out the excess. Set aside.
TO MAKE THE BROWNIES , combine the flour, baking soda, and salt in a medium bowl.
Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir constantly until the chocolate is almost melted. Remove the bowl from the heat and stir until the chocolate is completely melted.
In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and beat until well incorporated, about 2 minutes, scraping down the sides of the bowl as necessary.
With a wooden spoon or a spatula, gently stir the flour mixture into the chocolate mixture just until combined. Gently stir in the cola and the rum and then pour the batter into the prepared pan, smoothing it to the edges.
Bake the brownies until a toothpick inserted in the center comes out clean, about 35 minutes. Cool the brownies in the pan completely.
TO MAKE THE FROSTING , beat the butter, cocoa powder, and rum with an electric mixer in a large bowl until smooth. Slowly add the confectioners’ sugar, one cup at a time, beating until incorporated after each addition.
Spread the frosting over the cooled brownies. Sprinkle with the grated lime zest, cut into squares, and serve.
STICKY, SAUCY, AND SPIKED: SPOON DESSERTS
Late one August when I was in college, my friend Peter and I took the bus to New York to visit my roommate Danielle, who grew up in the city and was at home for the summer. Since Danielle and I were accustomed to living together in a dorm room roughly the size of a toddler’s shoe-box, the past three months apart had felt like an eternity. A reunion celebration was in order.
After taking the wrong subway (and then the right subway in the
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