Brownie Bites With Mint Cream Cheese Swirls Recipes

Steps:

• Cream together cream cheese, butter and sugar, beat in eggs.
• Stir together flour, baking powder, and salt; stir into creamed mixture.
• Spoon half of the batter into another bowl; stir in nuts and chocolate.
• Drop chocolate batter from tablespoon checkerbord fashion into greased 9X9X2 inch baking pan.
• To remaining batter, stir in extrast and food coloring.
• spoon green batter into open spaces in baking pan.
• Swirl with spatula to marble; do not over stir.
• Bake at 350 degrees for 15 to 20 minutes.
• Cool.
• Glaze: Melt chocolate and butter over low heat; stir constantly.
• Remove from heat; stir in powder sugar and vinilla till crumbly.
• Blend in enough boiling water till pouring consistency.
• Pour glaze over top and cut into bars.

Steps:

• Preheat oven to 325 degrees. Lightly butter an 8-by-8-inch glass baking dish, and set aside. Into a medium bowl, sift together flour, salt, and baking soda; set aside.
• Make chocolate batter: In a large heatproof bowl set over a pan of simmering water, heat 1/2 cup butter and 1/2 cup chocolate chips until they are melted. Remove from heat, and stir in 1 cup sugar. Add half the flour mixture, and stir to combine. Add the whole eggs and 2 teaspoons vanilla, and stir to combine. Mix in remaining flour mixture until it is well combined. Measure out 1/2 cup batter, and set aside.
• Make cream-cheese batter: In the bowl of a food processor fitted with the metal blade, combine the cream cheese, remaining 1/4 cup sugar, remaining 2 tablespoons butter, the egg yolks, and remaining 3/4 teaspoon vanilla. Process until mixture is smooth and well combined. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips.
• Pour chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading it in an even layer to the edges with an offset spatula. Top with reserved 1/2 cup chocolate batter. Run a knife through the mixture to swirl, as desired. Bake until golden brown and the center is set when touched with your finger, 45 to 50 minutes. Transfer baking dish to a wire rack to cool. Cut into squares, and serve.

Steps:

• Make swirl
• Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour and vanilla. Set mixture aside.
• Make brownies
• Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips and walnuts.
• Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut into squares.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

Steps:

• Preheat the oven to 350°F.
• Line 36 mini muffin pan cups with mini cupcake liners and set aside.
• Cheesecake Batter
• With a standing or hand-held mixer, whip the cream cheese for about 1 minute until light and fluffy. Add the sugar and whip for another minute.
• Mix in the sour cream and heavy cream until well incorporated. Add the egg and mix until just combined. Set aside.
• Brownie Batter
• Place the chocolate chips and butter in a microwave-safe bowl. Melt on HIGH power in the microwave for 30-second intervals until the chips are fully melted, stirring every 30 seconds.
• Mix the sugar and vanilla into the butter/chocolate mixture, and then add eggs, one at a time, beating after each addition.
• Fold in the flour, cocoa powder and salt until everything is well incorporated.
• To assemble the brownie cheesecake bites, pour the brownie batter into the mini muffin cups, filling each cup about 2/3 full.
• Then, top each cup with the cheesecake batter, filling each muffin pan cup almost to the top. Swirl the brownie and cheesecake batters together with a toothpick or wooden skewer.
• Bake for about 15 minutes, or until tops of the cheesecakes are set.
• Cool the cheesecakes in the muffin pan cups for 5 minutes before removing them from the pan to wire racks to cool.
• Serve warm or chilled.