CREAM CHEESE BROWNIES
These brownies offer a small taste of heaven. You have to follow the directions, otherwise they won't be so heavenly.
Provided by Mirj2338
Categories Bar Cookie
Time 45m
Yield 16 slices of heaven
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F.
- Lightly grease a square 8X8-inch pan.
- To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
- Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
- To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
- Put aside and let come to room temperature.
- Be patient, it's worth it.
- In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
- Add the chocolate mixture and mix well until combined.
- Again, scrape down the sides of the bowl.
- Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
- Pour half the chocolate mixture into the prepared pan.
- Dollop the cream cheese mixture over that.
- Don't worry if it doesn't cover the chocolate. It won't.
- Add the remaining chocolate mixture.
- Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
- Don't allow the mixtures to combine, be careful.
- Sprinkle with the nuts.
- Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
- Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
- Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.
FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES
Everyone's favorite bake sale treat goes gluten-free without any hard-to-find ingredients or alternative flours, just cornstarch and cocoa powder. Instant coffee or espresso powder deepens the chocolate flavor of this ultra-fudgy brownie.
Provided by Anna Stockwell
Categories Dessert Brownie Chocolate Cream Cheese Coffee Wheat/Gluten-Free Kid-Friendly Back to School Backyard BBQ Potluck Picnic Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 bars
Number Of Ingredients 17
Steps:
- Make the cream cheese swirl:
- Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
- Make the brownies:
- Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
- Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
- Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
- Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
- Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
- Do Ahead
- Brownies can be made 3 days ahead. Store in an airtight container at room temperature.
EXTREME LOW FAT CREAM CHEESE PEANUT BUTTER BROWNIES
no one will believe these are extreme low fat! --- yield 20 brownies/180 calories each/2 grams fat :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 325 degrees F.
- Prepare a 13 x 9-inch baking pan that has been coated with nonstick spray.
- In a large bowl combine 2 cups sugar with flour, 3/4 cup sifted baking cocoa and salt.
- Stir in applesauce, egg substitute and vanilla; mix well.
- Pour about half batter into prepared baking pan.
- In another mixing bowl combine all filling ingredients; beat until smooth.
- Drop by tablespoonfuls onto batter.
- Spoon the remaining batter over the top; cut through the batter using a knife to swirl through the batter.
- Bake for 25-30 minutes or until edges are firm and center is almost set.
- Cool on a wire rack.
- For frosting; in a small bowl combine the frosting ingredients until smooth.
- Spread over brownies.
Nutrition Facts : Calories 181.9, Fat 1.8, SaturatedFat 0.9, Cholesterol 2.6, Sodium 95, Carbohydrate 39.4, Fiber 1.7, Sugar 28.8, Protein 3.8
FAT WITCH BROWNIES
Make and share this Fat Witch Brownies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h3m
Yield 12 brownies
Number Of Ingredients 9
Steps:
- Grease a 9x9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
- Melt butter and chocolate in a small saucepan over low heat, stirring often; set aside to cool.
- Cream the sugar, eggs, and vanilla together; add in the cooled chocolate mixture; mix until well blended.
- Measure the flour and salt; then sift together directly into the chocolate mixture.
- Mix batter gently until well combined and no trace of dry ingredients remains.
- *At this point, stir in any extras like walnuts.
- Spread the batter evenly in the prepared pan; bake 33 minutes or until toothpick tests done (clean or with only crumbs, no batter).
- Remove from oven and cool on a rack for 1 hour; cut just before serving.
LIGHT CREAM CHEESE BROWNIES
I created this light recipe to reduce the fat, sugar and calories of regular cream cheese brownies. This recipe uses dark chocolate, although semisweet chocolate can be substituted.
Provided by Brooke the Cook in
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease 9x13 cake pan.
- For the brownies: Sift together the flour, baking powder and salt. Set aside, reserving 2 Tablespoons for topping.
- Melt the chocolate, butter and half the vanilla over a double boiler or in the microwave. Let cool to room temperature.
- Prepare Topping: Cream butter with the light cream cheese, gradually adding the sugar. Blend in egg substitute, the reserved flour mixture (2 Tablespoons) and vanilla. Set aside.
- Continue preparing brownies: In a large bowl, beat the eggs and egg whites with the sugar and splenda until very light and fluffy.
- Fold in the chocolate mixture, followed by the flour mixture and nuts, if using.
- Pour the mixture into prepared pan.
- Spoon the cream cheese topping in long lines, then using a knife swirl the batters together. Don't over swirl!
- Bake for 30 minutes (25 if you like them fudgy like I do). Let cool completely before cutting.
Nutrition Facts : Calories 122.1, Fat 6.3, SaturatedFat 3.6, Cholesterol 31, Sodium 112.3, Carbohydrate 15.3, Fiber 1.1, Sugar 8.6, Protein 3.1
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