THE RICHIE BROWNIE RECIPE

14,April,2019

THE RICHIE BROWNIE RECIPE

The Richie Brownie is legendary slice we created and named after a very special All Black. This brownie has been a long-standing favourite at Ripe, we have been serving it up for nearly 15 years!! The Richie Brownie is from our Ripe Recipe Book – A Third Helping

BROWNIE INGREDIENTS

300g UNSALTED BUTTER, diced
300g DARK CHOCOLATE BUTTONS
6 EGGS
2 cups (440g) CASTER SUGAR
1 tsp VANILLA EXTRACT
1 ¼ cups (190g) PLAIN FLOUR
1 cup (100g) COCOA Powder
 
FILLING
1 ½ cups (300g) CREAM CHEESE
1 ¼ cups (200g) WHITE CHOCOLATE
1 Tbsp VEGETABLE OIL
 

INSTRUCTIONS

Preheat oven to 180°C.

Grease and line a 20 x 30cm high-sided slice tin with baking paper.

Melt the butter and chocolate together by either: placing the butter and chocolate into a heatproof bowl, placed over a saucepan of simmering water on a medium heat. Alternatively, use your microwave; melt the chocolate and butter together on a high heat, in short bursts of 20 – 30 seconds for a minute or so until just melted. Stir until well combined, set aside to cool a little.

In a large mixing bowl using a whisk or a handheld electric beater, whisk the eggs, sugar and vanilla together for a few minutes until thick and creamy.

Sift the flour and cocoa powder over the egg mixture. Using a large metal spoon stir until smooth and glossy. Stir through the melted chocolate mixture until it is just combined. Note: don’t over mix it – that is the downfall of many a brownie!

Melt the cream cheese, white chocolate and oil together using one of the methods mentioned above. Using a whisk or handheld electric beater, mix until well combined and smooth.

Pour half of the chocolate brownie mixture into the slice tin. Dollop large spoonfuls of the cream cheese mix onto the brownie. Carefully spread the cream cheese out until it covers the brownie. Pour the remaining brownie mixture over the top. Carefully spread the brownie mixture over the top so it covers the white chocolate layer. If this is too fiddly you can just marble brownie mixture through the white chocolate.

Place in the oven to bake for 35 - 45 minutes, or until just starting to set in the middle and a glossy crust has formed. Remove from the oven and allow to cool in the tin for at least an hour before cutting.

 Love the Ripe Team. 

 




4 Responses

Jayne Mayerhofler
Jayne Mayerhofler

13,April,2020

Made the Richie Brownie and was told by my (adult) kids it was my ‘best’ brownie by far & I’ve tried a few. Thank you Ripe Deli x

Ana
Ana

13,April,2020

Baked this with some toasted pecans—husband has given seal of approval. Can we freeze this, though? This social isolation is playing havoc with our distribution patterns. (Normally we would have given our next door neighbour and the children some of the baking.) I fear for our BMI’s…

PAUL J SPRING
PAUL J SPRING

24,February,2020

great recipe thanks guys

Annabel Kristensen
Annabel Kristensen

04,September,2019

Will have to try this gorgeous brownie during the school holidays! Can it be made GF? Also was wondering if I could use less sugar?

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