The Garden, Chapter 4.
Kate: Suddenly, and oddly, I had a social calendar; almost all of it was a result of The Garden’s members. Jasper and I attended munch together once more, and I found myself included in plans for a small gathering at Carlisle’s home the following weekend. Dessert was potluck; fetish wear optional. Quite a relief for me as I had a wonderful strawberry cheesecake brownie recipe but no corsetry to speak of.
In this chapter, Kate attends her first private event at The Garden. While the evening begins with a small catered dinner, the attendees are encouraged to bring dessert to share after the attendees view a scene between Giana, Jane, and Emmett. This is Kate's first real public scene, both as a witness and, in an unusual sense, a participant. Like any dutiful middle child, Kate brings along a dessert as instructed but discovers strawberries are not a welcome ingredient for some Garden regulars.
Something was happening between the Masens.
“Edward we have a $250 ER co-pay, is a stupid brownie worth it?” Bella turned to Emmett and snatched a package of antihistamines from his hand.
“Hey, they’re pretty damn good brownies,” Emmett commented softly through a mouthful. Rose looked at me and rolled her eyes for what must have been the fifteenth time.
Apparently I’d almost killed Edward Masen with my strawberry cheesecake brownies.
This is my own go-to brownie recipe, adapted from a classic Cook's Illustrated basic to include the strawberry cheesecake topping. The result
is a pretty damn good brownie, as Emmett says.
Kate's Strawberry Cheesecake Brownies
Makes twenty-four 2-inch-square brownies. Published in Cook's Illustrated March 1, 2004 with adaptation by winterstale.
Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
| 1 | cup pecans or walnuts (4 ounces), chopped medium (optional) |
| 1 1/4 | cups plain cake flour (5 ounces) |
| 1/2 | teaspoon table salt |
| 3/4 | teaspoon baking powder |
| 6 | ounces unsweetened chocolate , chopped fine |
| 12 | tablespoons unsalted butter (1 1/2 sticks), cut into six 1-inch pieces |
| 2 1/4 | cups sugar (15 3/4 ounces) |
| 4 | large eggs |
| 1 | tablespoon vanilla extract |
For the strawberry cheesecake topping
8 oz cream cheese
1 tsp vanilla or almond extract
1 egg
1/4 c. good quality fruit preserves (I use Seedless Polaner All-Fruit in Mixed Berry, Strawberry or Raspberry to keep the sweetness in check).
1 tbsp lemon juice
Instructions
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
3.Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
4. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Bake brownies for 15 minutes.
5. While brownie base is baking, whip egg, cream cheese, and extract together with a wisk or hand mixer until smooth. Set aside. In a separate bowl, mix fruit and lemon juice until smooth and set aside. Remove brownies from oven and pour cream cheese mixture over brownie base. Smooth evenly over surface of brownies. Drizzle fruit over cream cheese topping in thin diagonal lines (some fruit may be left over, you can go back over your lines as you choose to). Using a wooden or metal skewer, draw opposite diagonal lines through the fruit mixture, wiping excess off on a paper towel after each pass.
6. Return brownies to oven for another 30 minutes. Insert a toothpick or wooden skewer in the center to test for doneness.
7. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve/
***You may also use Ghirardelli's brownie mix if you'd rather go the boxed route!
Be sure to serve with a warning label about berry content. You never know if you're sharing with someone who has or is claiming to have a berry allergy! ;)
