Blue Cheese Brownies Sound Weird and Taste Awesome!
Before you get weirded out though, this recipe for Mandy’s Blue Cheese Brownies is the BOMB and I urge you to try it before you say, “Eeew.” I tested it on my (picky) family – twins Holly and Jasmine, my son Talbryn and my husband Wayne and they all loved it.
Now before we get started here, I have to confess that I SUCK at cooking! I have never been a “foodie” and being raised in England I had never even heard of a brownie before I came to the United States.
With that said, I do have a few really “out there” recipes that come to me in a dream (yes, my Spirit Guides – Xara & Friends – have a sense of humor).
These Brownies Taste Better Than They Look!
I am no cupcake decorating expert that’s for sure, but don’t be put off by their rustic appearance – my Blue Cheese Brownies are the very definition of addictive (slurp!). Obviously, while they look fairly pretty on my antique Japanese serving dish, these bad boys are WAY too big to be eaten by one person.
Blue Cheese Brownies / Cupcakes
I made them in a large muffin pan because I didn’t know any better, and they kind of exploded over the top of the cupcake holders, but this isn’t Cupcake Wars okay, so give this non-cook a little break here! They need to be made in much a much smaller cupcake pan (Wilton makes a good one) and you have to fill the little pans just about two thirds full.
So here’s my Top Secret Blue Cheese Brownies Recipe
(Note: these brownies can be made with regular ingredients, but our family prefers to use high-quality organic ingredients. We also happen to keep our own chickens so our eggs are pretty darned yummy. Whatever works for you.)
Ingredients
- 8 oz good quality dark chocolate (about 2 large bars)
- 2 sticks of butter
- generous 3/4 cup of blue cheese
- 3 medium eggs
- 2 cups caster/fine sugar (not confectioners sugar)
- 1/3 cup good quality cocoa powder
- 1 cup of plain flour
- 1 1/2 level teaspoons of baking powder
Method
Melt the chocolate, cheese and butter in a bowl over a pan of hot water and set aside to cool slightly.
Whisk the eggs with the sugar and mix with the cooled chocolate, cheese and butter.
Sieve and stir in the cocoa and flour.
Pour the mixture into a greased and lined baking tray OR into a cupcake or muffin pan lined with cupcake cups up to two thirds of the way to the top. If you use a cupcake pan you will probably need to use 2 cupcake pans which will make 18 cupcakes. (I didn’t have a mini cupcake pan at the time so I used what I had. They came out BIG!)
If you over-fill the cupcakes with the mixture it will explode (ask me how I know).
Exploding Blue Cheese Brownies / Cupcakes
Bake for 35 minutes at 350. They may fall in the middle or come over the edge a little bit. Doesn’t matter.
COOL them before taking them out of the pan or they will totally fall apart (trust me on this). When cooled, ease around the edges with a knife and put them out onto a cooling rack.
Blue Cheese Buttercream Frosting Recipe
- 1-2 ounces crumbled blue cheese
- 2 sticks unsalted butter, room temperature
- 2 cups powdered sugar
- 1 generous tsp cocoa powder
Cream the blue cheese first. Then cream the butter and powdered sugar together.
Add the creamed blue cheese and cream together. Pipe generously onto your muffins or cupcakes (because it’s yummy and you’re going to want a LOT).
Garnish with …. whatever the heck you fancy. (I’m thinking shaved chocolate would be a decent option.)
Are you going to try this recipe? If you do, could you share the outcome in the comments below? Thanks.
Enjoy and happy holidays!
Hugs, Mandy (& Wayne – the chief blue cheese brownies eater)
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