Barcelona Brownie Bars (Rounds)

I have to resort to cliches to describe these brownies and that just doesn’t seems right, but they are smooth as silk, melt in your mouth, CHOCOLATE!  With three daughters that are all fond of chocolate, we’ve made a lot of brownies in our house.  A few things set this apart from my usual recipe: the addition of dark chocolate (as well as cocoa), the addition of cream cheese, and no chemical leavening.  They are wonderfully fudge-y.

As with most brownies, they are easy to make, and can pretty much be whisked together in the saucepan you use to melt the butter (or bowl if you’re using the microwave).

I made the cherry version, soaking dried cherries in brandy for a few hours before chopping them up to be added to the batter.

I’m having lunch at friends’ homes twice this week, so I made a double recipe, found some cute plates at TK Maxx, and the brownies topped with Chef Jean-Pierre’s buttercream rather plugged with chocolate ganache will become hostess gifts.

I’m happy to find out that Rose has published this recipe on her blog, so you can make these too. But if you’d like to have more than just this recipe, you can buy the book on Amazon like I did.

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.