If you don’t like chocolate, then close this post immediately as this won’t be of any interest for you. We’re talking heavy and rich brownies with an enormous amount of chocolate, but with the refreshing accompliment of lemon! I have to admit that these brownies were almost too chocolaty for my taste as I’m not especially into chocolate, but everyone else loved these gooey brownies. Thanks to the tangy lemon the brownies don’t cause any chocolate death and adds a nice touch.
I found the recipe on La Mia Cucina by Lis, but it’s originally from Recipezaar. I’ve modified the recipe and changed the amounts, I especially cut down a lot on the sugar as they sounded too sweet. The original name in lemon mousse brownies, but the mousse isn’t really a mousse but a kind of custard.
(Adapted from Recipezaar. Recipe converted into metric system and then the amounts were changed).
370 gram semi-sweet chocolate
55 gram butter
230 gram cream cheese
350 gram sugar
2 tsp vanilla extract
170 gram flour
1 tsp baking powder
1/2 tsp salt
110 gram cream cheese
100 ml freshly squeezed lemon juice
50 gram sugar
170 gram semi-sweet chocolate
150 ml whipping cream
Melt 370 gram semi-sweet chocolate and butter together in double boiler. Remove from heat.
In mixing bowl, mix together cream cheese, sugar and eggs. Beat until well mixed.
Add vanilla, flour, baking powder and salt. Slowly add the melted chocolate mixture and mix until smooth. Pour into greased 22 cm x 30cm pan (the height must be at least 5 cm).
Beat 110 gram cream cheese, lemon juice and sugar until creamy and smooth. Continue beating while adding eggs one at a time. When well blended, pour over first layer. The mixture will be quite thin.
Place 170 gram chocolate and cream together and melt in double boiler. Stir until chocolate melts. Drizzle over lemon layer.
Bake at 175º C for about 45-55 minutes. Serve chilled.