This is my first Heavenly Cake Baker challenge. The choice for this week is Barcelona Brownie Bars on page 367 of Rose Levy Beranbaum's new book "Heavenly Cakes". They are in the oven right now as I am typing this.
The brownies were a breeze to make, you could make them by hand if you don't have a mixer. For the chocolate I used Valrhona Caraibe which is a 66% chocolate. For the pinch of salt I used Fleur de Sel a French sea salt that I love. To add the cream cheese I took a small amount of the batter and mixed it into the cream cheese then returned the mixture to the remaining batter. This helps to incorporate the cream cheese better into the batter.
I did not have a financier mold, (go figure a pastry chef without a financier mold), but I did have that nifty Wilton brownie silicone mold. I bought that mold to use for other dessert preperations but it came in handy for this challenge. I used a mini muffin pan for the extra batter. The mini muffin pan baked the brownies in exactly 15 minutes but the silicone mold took 17 minutes.
I did put the ganache plugs in after baking which was optional but I thought it was a good idea.
The brownies are moist and delicious!!! Lots of chocolate flavor!!!