“This negativity just makes me stronger, we will not retreat, this band is unstoppable!”- Cliff Ponicer (Matt Dillion’s character in Singles). Just insert blog where band is.
It’s good to know that I am not alone in the blog bashing as of late. Maybe it is just us Seattle area girls that are getting it, as my buddy Cakespy got a ton of grief for making conversation heart pie over on Serious Eats. She was just having a little, you know (or maybe you don’t and that’s the problem) fun. Which is funny because I made conversation heart ice cream (kind of like I did for the candy corn), so I’m sure if I post it (it’s a really odd color) I will get crap for it too.
I would like to extend a big giant lighten up to everyone out there in Uptight Land….come on over and vacation in Laid Back Land. No really, I can send you a brochure.
There are many benefits to Laid Back Land. For one, they offer stick removal from your butt the minute you arrive. It’s just one of the many services they provide, free of charge, along with a facial massage to remove the scowl from your face in attempt to turn it into a smile. You can eat cold pizza for breakfast without anyone saying anything, or without them telling you how many calories or carbs are in that pizza. No one here is telling you how many calories they burned on the elliptical trainer last night either to make you feel bad that you didn’t. No one is complaining about how the garbage truck/landscaper/UPS man/milk man/fill in the blank someone doing their job man dares to disturb their child during nap time. No one telling you that you didn’t fill out a form properly, or you didn’t follow the right procedure (you still got it done, you just didn’t follow procedure). A land where people aren’t so set on everything being done their way or no way at all. Oh, and no one corrects your grammar!
Why yes there are many benefits of Laid Back Land…including afternoon brownies. No, not 420 brownies you pot heads. Just brownies. Well, okay, not just brownies, Tiramisu Brownies. Brownies with pieces of pound cake and mascarpone cheese in them. If you are still living in Uptight Land you might be upset that I messed with Cream Cheese Brownies, but if you are visiting Laid Back Land you will just appreciate that they are brownies and you are eating them.
You will probably cringe (if you are in Uptight Land) that I used Sara Lee Pound Cake, but I did. And here’s why. Number one, it was $2 on sale at the grocery store. I can’t make a pound cake for that. Number two, it’s going in brownies, so it’s not like the whole dessert is about the pound cake. Number three, Sara Lee pound cake is sturdy as heck. Seriously. You need sturdy for this.
So come on over and join us for brownies, you won’t be sorry.
10 TBSP unsalted butter, cut into pieces, divided
1 cup plus two tablespoons all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. salt
1 tsp. instant coffee
8 ounces semisweet or bittersweet chocolate, chopped
4 ounces room-temperature mascarpone cheese
1 ½ cups granulated sugar, divided
4 large eggs, divided
1 cup pound cake thinly sliced, then cut into 2-inch pieces (I used Sara Lee because it was cheap and very dense so I knew it would hold together well)
Preheat oven to 350 degrees.
Brush a 9-inch square baking pan with butter or use baking spray. Sprinkle ½ cup of pound cake pieces on the bottom of pan. Arrange so they are laying flat.
In a small bowl, whisk 1 cup flour, cocoa, baking powder, instant coffee, and salt; set aside.
Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan.
Add 1 ¼ cups sugar; mix to combine.
Add 3 eggs, and mix to combine.
Add flour and cocoa mixture; mix just until moistened (do not overmix).
Prepare ,mascarpone mixture: Whisk mascarpone cheese with 2 TBSP room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 TBSP all-purpose flour.
Spread half the batter into the pan over pound cake pieces, they will move, it’s fine. Add another layer of pound cake pieces and add remaining brownie batter.
Spoon mascarpone mixture on top the brownie batter, leaving some brownie exposes. With the tip of a paring knife, swirl to marble.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes.
On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
Adapted from MarthaStewart.com