Brownie Recipes

Cream Cheese Brownies

admin — Tue, 16 Aug 2011 20:20:36 +0000

Serves around 15

Brownie Mixture:

Four 1 oz unsweetened chocolate baking squares
Four 1 oz semisweet chocolate baking squares
1/3 butter or margarine
4 eggs
1 1/2 cups sugar
2 Tsp vanilla extract
1 cup all-purpose flour
1 Tsp baking powder
1 Tsp salt
1 cup chocolate morsels

Cream Cheese Mixture:

Two 3 oz packages cream cheese, softened
1/4 cup butter or margarine, softened
1/2 cups sugar
2 large eggs
1 Tsp vanilla extract
2 Tbs all-purpose flour
1/2 cups semisweet chocolate morsels

Preheat oven to 325ºF. Grease a 13-x9-inch pan.

Cream Cheese Mixture: Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Stir in vanilla. Fold in flour and chocolate morsels; set aside.

Brownie Mixture: microwave first 3 ingredients of Brownie Mixture in a glass bowl at HIGH 2 minutes, or until melted, stirring every 1 minute or so. Set aside and cool.

Beat eggs in large bowl at medium speed. Gradually add sugar, beating well. Add melted chocolate and 2 Tsp vanilla; beat mixture until well blended.

Combine flour, baking powder and salt, then fold into chocolate batter until blended. Stir in chocolate morsels. Reserve 3 cups batter and set aside. Pour remaining batter into pan, then pour cream cheese mixture over batter. Top with reserved 3 cups chocolate batter, and swirl mixture with a knife. Bake for 40 to 45 minutes. Cool before cutting.

Layered Brownies

admin — Tue, 16 Aug 2011 19:59:23 +0000

Serves around 15

Brownies:

Four 1 oz unsweetened chocolate baking squares
1 cup butter or margarine
2 cups sugar
4 large eggs, lightly beaten
1 cup all-purpose flour
1 cup chopped pecans, toasted (optional)

Vanilla Cream Topping:

1 cup butter, melted
One 16 oz package powdered sugar
1/4 cup half-and-half
2 Tsp vanilla extract

Brownie Glaze:

Four 1 oz semisweet chocolate baking squares
1/4 cup butter

Brownies: Preheat oven to 350ºF. Lightly grease a aluminum foil-lined 13-x9-inch pan.

Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring every 30 seconds or so. Add sugar and eggs, stirring until blended. Stir in flour and pecans if desired. Pour into pan and bake for 20 to 25 minutes, or until inserted pick comes out clean. Cool on a wire rack 1 hour. After cooled, prepare Vanilla Cream Topping.

Vanilla Cream Topping: Wisk together all ingredients in a bowl until smooth. Pour over cool brownies and smooth out. Chill 45 minutes. After chilled, prepare Brownie Glaze.

Brownie Glaze: Microwave chocolate and butter in glass bowl 1 1/2 minutes or until melted, stirring every 30 seconds or so. Pour over glazed brownies and refrigerate at least 1 hour before serving.

Tip: The Vanilla Cream Topping recipe yields 1 1/2 cups, which might be too much for some. If desired, reserve up to 1/4 cup for further use elsewhere (great on cupcakes or cookies).

This recipe is best after chilled at least 24 hours.