Cream Filled Brownie Layers
Two dense brownie layers sandwiched around a sweet cream filling and topped with fresh red currants for a tart finishing touch.
Splitting a batch of fudgy brownies into two thin layers and filling them with sweetened cream turns an everyday treat into something closer to a torte. The bittersweet chocolate keeps the filling from turning cloying, and red currants on top cut through with a sharp, tart snap. Chill briefly so the filling firms up before slicing.
Ingredients
Method
Tap a number to mark a step doneMelt the chocolate and butter together in a double boiler, stirring until smooth, then whisk in the sugar until glossy.
Whisk in the eggs one at a time, then fold in the flour and salt just until no dry streaks remain.
Pour the batter into a parchment-lined 9-inch square pan and bake at 350F for 25 to 28 minutes, until a toothpick has a few moist crumbs.
Cool the brownie completely on a rack, then slice it in half horizontally with a long serrated knife to create two even layers.
Beat the cream cheese until smooth, then whip the heavy cream and powdered sugar to soft peaks in a separate bowl and fold the two together.
Spread the cream filling over the bottom brownie layer, then set the top layer back in place and press down gently.
Chill the assembled brownie for 1 hour to firm the filling, then top with red currants before slicing into squares.
Kitchen note
Freeze the brownie slab for 15 minutes before splitting it in half, since a firmer brownie is far easier to slice into two clean layers without crumbling.
