This is a guest post by a dear friend, Bernice who is one of the very few people in the world who can make me laugh and cry with her written word. Thank for such a deliciously heart wrenching blog post…..
A guest post by Bernice Hill, Dish’n the Kitchen
I first met Ginni online through her Cooking Club group. It was clear from the very beginning that we were like minded people, both bound by our love and curiosity for food. I’ve only met a few people that have astonished me with the heart of a true cook, ones that have the absolute need to feed others and Ginni is one of these people. Lucky for us her food is so darn good!
Our friendship has continued for several years now, each coffee date always morphing into lunch and beyond because we always have so much to say. These ‘Heart to Heart’ Brownies remind me of Ginni and those great talks that I miss so much. Right before her big move Eastward, we had our last lunch in her house overlooking the Okotoks golf course. As we were enjoying her Coronation Chicken, two golfers stopped play and stared at us through her kitchen window. It was an awkward moment, broken suddenly when Ginni said, “Okotoks is a small town and it seems significant that we are the only ‘Brownies’ that live here. Everyone knows which house is the ‘Brown’ house on the golf course!” She wasn’t mad or annoyed at the rudeness of it all, but just shrugged it off as part of living in a small town.
So here are some Heart to Heart Brownies with a little twist because Ginni, my favourite ‘brown’ friend, always adds a little (okay a lot!) oomph to whatever it is she’s creating.
Heart to Heart Matcha Brownies
- ½ cup vegetable oil
- 1 cup sugar
- 1 tsp vanilla
- Two eggs
- ½ cup flour
- ¼ cup cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- 1 egg; room temperature
- 1 pkg cream cheese; softened
- ¼ cup sugar
- 2 tsp matcha powder; sifted
- Combine oil, sugar, vanilla and eggs in a medium bowl. In a separate bowl combine flour, cocoa powder, baking powder, and salt.
- In another bowl add the room temperature egg, softened cream cheese, sugar, and sifted matcha powder. Mix well so that there are no lumps remaining. Transfer cream cheese mixture to a piping bag or plastic squeeze bottle with a tip.
- Add the oil mixture to the dry mixture bowl and mix well. Spread evenly in a 8×8 pan (or 7×11) and tap the pan firmly on your countertop to remove bubbles and even the surface.
- Using the squeeze bottle drop dots of cream cheese mixture onto the surface of the brownies in a random manner. Take a tooth pick and drag it through the dots to create a heart shape.
- Bake at 350 F for 25-30 minutes.