Do You Dutch Oven?? - Dutch Oven Brownies

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Ahh winter in Oklahoma.....That magical time of year in which you go from short sleeve shirts and high's in the 50's.....to 4 inches of snow, strong winds, and nightime temps in the single digits....in less than 24 hours.

My boys are certainly not complaining....as they take every opportunity to play in the snow...although the structural integrity of this latest batch of white stuff is circumspect.  This winter blast was an extremely fine snow, very dry and therefore slicker than a greased doorknob when it packs down from tires and footsteps.

All this cold weather makes me want to stay inside and cook up a big batch of food and lay around....although that dream is not to be for quite a while....there's far too much work to do.

In light of that....I'd like to revisit one of my favorite dutch oven posts that I made back in the summer.  I got this recipe from a woman who is without a doubt one of the most fascinating and unique individuals in the world...and as I've told her more than once....the person I would most like to have with me if I was marooned on a deserted island.  Her name is Butter of Hunger and Thirst and she has without a doubt...one of the best blogs around.  Every time I visit her site I'm continually amazed at her latest foraging adventure.  I'm glad to work with her and also to call her a new friend.  Go check her out!

I'm not quite sure how this will turn out because I made a substitution in one of the key ingredients.  When I went to the store I couldn't for the life of me find almond meal.  I looked along with store employees high and low with no success.  just as I was about to change recipes I found some almond slivers.  I thought to myself...."Jason, you can make this work!  Just break out the blender / food processor when you get home and make your own almond meal....."  We'll see how it turns out as I am writing this at the time of baking.  Whatever it turns out to be....it will have a lot of chocolate, butter, sugar, vanilla and eggs.  Those right there guarantee deliciousness.  Lets get to the recipe.  It is as follows:

8 oz. semisweet chocolate

1 c. butter (2 sticks)

1 c. sugar

2 tsp. vanilla

3 eggs, beaten

1 1/2 c. almond meal  (I used ground / chopped almond slivers....Cross your fingers)

2 generous pinches salt

6 oz. cream cheese

1 egg

1 Tbsp. sugar

Custom made equipment in this kitchen...Bwahahaha!

Melt the chocolate and butter in a double boiler.  Remove from heat, and stir in sugar and vanilla.

Beat the eggs into the mixture, then add almond meal and salt. In a separate bowl, beat together softened cream cheese, egg, and sugar.

My batter was very liquid...I suspect since I didn't have true almond meal, it didn't absorb any moisture.

Pour brownie batter into 10" Dutch oven, dollop spoonfuls of cream cheese mixture on top, then swirl with a knife. Bake at 325 degrees (F) for 30 minutes, (I did 45+ minutes because my batter was thinner than expected.  Also Dutch ovens are a bit of an experiment with a new recipe.) or until set halfway to center of pan.

Took the coals off the top and put them all on the bottom to finish cooking.

I have to say that the blended / chopped almonds didn't hurt this recipe one bit!  The batter was thinner than normal but after a little extra oven time they have a great nutty taste that is fantastic.  I will definately be making these again.  I will have to stay away from these or there won't be any left for the kids!  They are chocolately, delicious and Gluten Free!  Enjoy!!

This post is part of the following blog carnivals......Go check out these great sites!!

Pennywise Platter Thursday

Recipe Swap Thursday