Chocolate Love

What would Valentine's Day be without a little chocolate? OK, lots of chocolate? Alas, for us... most of those lovely red heart boxes filled with a variety of chocolates is a thing of the past. Blast that horrible wheat warning!

Does that mean we have to go without chocolate altogether? No, my friends! NO! This year, I made a dessert that was laughingly called a brownie... but let me tell you now, this is no brownie. This is fudge, masquerading as a brownie. The "cake" is rich and fudgy... yet not heavy. The ganache on top takes the chocolate level through the roof.

You'll see below that you will be using a small 8x8 pan... mostly because this dessert is so rich you'll be able to feed 64 people with that little pan! Small squares... perhaps the size of those lovely little chocolates in the red heart box?... will do just fine. Decadence.

Feeling the love? Good.

Chocolate Cream Cheese Brownies (aka Fudge Squares of Love)

1 cup butter

3 oz semi-sweet chocolate chips

1 cup sugar

1/2 cup cocoa powder

1/2 cup cream cheese (or mascarpone cheese), softened

3 eggs

2 tsp vanilla extract

1/2 cup gluten free all-purpose flour (I used King Arthur)

1/4 tsp salt

GANACHE INGREDIENTS:

6 oz semi-sweet chocolate chips or chunks

6 Tbsp heavy cream

3 Tbsp butter

Preheat oven to 325 degrees. Spray 8x8 pan with non-stick spray.

In a small saucepan, melt butter and pour hot butter over chocolate in a medium bowl. Let sit for 30 seconds, then stir until smooth.

Add sugar and cocoa powder, stir. Add cream cheese, eggs and vanilla and mix until smooth.

Fold in the flour.

Pour into the pan and spread evenly. Bake for 50-55 minutes until baked evenly (especially center).

Remove from oven.

Place ganache chocolate in a bowl. In a small saucepan, bring heavy cream and butter to just below a boil. Pour over the chocolate and let stand for 30 seconds. Stir until smooth.

Pour ganache over the brownies and spread evenly. Let ganache set for 15 minutes, then refridgerate until set, 1-2 hours.