Santa Fe Brownies Recipes

Steps:

• Preheat the oven to 180 degrees Celsius Grease and line a 30cm square pan with silicone paper.
• Combine the chocolate, butter, cocoa powder and oil in a bowl over a pan of simmering water, stirring. Cool slightly.
• Beat the eggs, vanilla, coffee and sugar with an electric mixer on medium speed for about 10 minutes or until thick and pale. Fold the warm chocolate mixture into the egg mixture until combined, then fold in the flour and walnuts until just combined.
• Pour the mixture into the pan and bake for about 4o minutes or until a skewer inserted into the centre comes out with a few moist crumbs, but is not sticky.
• Cool completely in the pan before turning out and cutting into 16 squares-dust with icing sugar before serving.

Steps:

• Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
• In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
• Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

Steps:

• Adjust a rack 1/3 up from the bottom of the oven and preheat the oven to 350 degrees. Prepare a 9 x 13 pan: Turn pan upside down. Center an 18 inch length of foil, shiny side dow, over the pan. Press down on the sides and corners to shape the foil to fit the pan. Run water into the pan, pour it out, and place the foil in the pan and press into place. Spread melted butter all over the bottom and sides of the foil. Set aside. For the chocolate mixture: sift together flour, baking powder and salt. Set aside. Place the chocolates and butter in a double boiler on moderate heat, stir occasionally until melted and smooth. Remove from heat and set aside. In mixer, beat eggs just to mix. Add the sugars and the vanilla and beat only until mixed. On low speed, beat in the melted chocolate mixture and the sifted dry ingredients only until incorporated. Set aside 2 1/4 cups of mixture. Add 2/3 cups of nuts to remaining mixture. Spread chocolate/nut mixture in the prepared pan. For the cream cheese mixture: In small bowl beat cream cheese and butter until smooth. Beat in vanilla and sugar. Add the eggs one at a time and beat only until smooth. Pour cheese mixture in a wide ribbon over the chocolate mixture in the pan. Spread to the edges of the pan. Stir remaining chocolate mixture well to soften it a bit and then pour in a wide ribbon over the cheese layer. Cut through the top chocolate layer in a zig zag pattern to marbleize slightly. Sprinkle remaining nuts over the top. Bake for 1 hour and 15 minutes or until cake tests done (toothpick comes out clean). Halfway through cooking, turn the pan front to back for even cooking. Cool in pan, then remove by placing cutting board over pan and flipping the brownies. Chill overnight or at least a few hours.