ULTIMATE, RICH CHEESECAKE BROWNIES
These brownies are mouth-watering...YUMMM! Thats all I can say!! They taste best when served in the first couple of days that they are made.
Provided by love4culinary
Categories Bar Cookie
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350 degrees (make sure rack is in the in the center of the oven) Lightly butter a 9-inch square pan.
- You may or may not wish to line the baking pan with aluminum foil.
- You would do this so that you could remove the whole brownie bake from the pan at once.
- If you choose to do so, line it so that the foil extends approximately 2 inches beyond two opposite sides of the pan.
- (and then lightly butter the foil)-- folding the overhang down along outside of the pan.
- In the top of a double boiler set over hot, not simmering, water, melt the unsweetened chocolate with the butter, stirring frequently until smooth Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large (preferably glass) bowl.
- Let the chocolate mixture cool for about 10 minutes, or until tepid.
- Add the sugar and salt to the chocolate mixture.
- Using a hand-held electric mixer set at low speed, beat mixture for 15 to 20 seconds, until blended Scrape the bottom and side of the bowl with a rubber spatula and then beat in the corn syrup and the vanilla.
- Add the eggs one at a time, beating for no longer than a few seconds after each With a rubber spatula, stir in the flour mixture Scrape the batter into the prepared pan and spread it evenly.
- Add cream cheese to a medium size bowl, and beat with electric mixer on medium speed until smooth, Add sugar, mixing until blended.
- Add egg and vanilla and mix just until blended.
- Pour cream cheese mixture evenly over brownie mixture, and then cut through batter with knife several times for a marbled affect.
- Bake for 30-40 minutes until cream cheese mixture is lightly browned.
- Take a toothpick and stick through a corner that has no cream cheese.
- If it comes clean, your brownies are done.
- Do not overbake the brownies!
- Cool brownies completely in pan set aside on a wire rack.
- If you chose to line the pan with foil (so they could be removed from the pan immediately after cooling)-- using the ends of foil you folded over, lift the brownies out of the pan.
- With a nice sized sharpened knife, cut into bars.
- Remove the brownies from the foil and store in an airtight container at room temperature for four to five days.
- ENJOY!
DECADENT BROWNIE DESSERT
This was given to me by a friend many years ago; she clipped it from a magazine but I have no idea which one. This is really rich and decadent...brownie layers with a pudding & strawberry filling, topped with fresh strawberries. Yum...
Provided by Epi Curious
Categories Dessert
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease two 9 inch round cake pans. Line with waxed paper, extending up sides & grease the wax paper.
- Prepare brownie mix according to package directions and pour into pans. bake in a preheated 350 degree oven for 20 minutes. Cool.
- Mix Eagle Brand milk and 1/2 cup cold water in a large bowl and beat in the dry pudding mix. Chill about 15 minutes. Then fold in the Cool Whip.
- Take one cake layer, put a layer of the pudding mixture and a layer of strawberries on top, then repeat with the top layer. Serve.
Nutrition Facts : Calories 708.6, Fat 29.9, SaturatedFat 9.3, Cholesterol 43.3, Sodium 473.9, Carbohydrate 107.9, Fiber 1.5, Sugar 43.7, Protein 8.6
DECADENT MOCHA CHEESECAKE BROWNIES
This prize-winning recipe combines a dark, moist mocha brownie with a thick and creamy cheesecake layer to create a decadent and beautiful dessert.
Provided by larkspur
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
- Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
- Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
- Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
- Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
- Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 26.8 g, Cholesterol 67.8 mg, Fat 16.9 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 197.1 mg, Sugar 19.9 g
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- Preheat the oven to the temperature specified on the brownie mix package instructions and line a 9x13-inch pan with foil.
- Prepare the brownie mix according to package instructions. Pour the mixture into the greased pan and spread it evenly. Set aside.
- In a bowl, combine cream cheese, egg, and sugar. Using an electric mixer, beat the ingredients on medium speed until the mixture is smooth.
- Pour the cream cheese mixture into the brownie batter. Swirl the mixtures together with a toothpick, skewer, or knife.
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- Make the cheesecake layer first. In a stand mixer fit with the paddle attachment beat all the cheesecake ingredients together until combined, about 2 minutes. Do not over beat. Set aside.
- Now make the brownie layer. In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar. Microwave the mixture for 30 more seconds. Stir again and melt for 60 seconds more. You want the sugar and butter to bubble up slightly, but not burn. This amount of time should do the trick.
- Remove mixture from the microwave and stir the bittersweet chocolate into the hot mixture to melt it completely. If the chocolate doesn’t melt completely, put it in the microwave for another 15 seconds.
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- Preheat oven to 325°F. Line a 9×13 pan with parchment paper, coat lightly with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar together on medium speed for 1 minute, until combined and smooth.
- Spread 2/3 of the brownie batter into the prepared pan. Spoon the cheesecake mixture on top of the brownie batter, and spread evenly on top. Drop by the spoonful the remainder of the brownie batter on top of the cheesecake layer. Using a butter knife swirl the brownie batter into the cheesecake mixture.
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- Preheat the oven to 350º F. Remove the cream cheese and eggs from the fridge for the cheesecake layer to come to room temperature. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray.
- In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside.
- In a small saucepan over low heat, combine the chopped unsweetened chocolate and cubed butter. Stir occasionally until it’s fully melted, about 5 minutes.
- Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume.
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