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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
6 oz semi-sweet chocolate
4 tbsp butter
2 tbsp butter
4 oz of cream cheese, softened
1 cup sugar, divided
3 eggs, divided
1/2 cup plus 2 tbsp flour
3 tsp vanilla, divided.
1/2 tsp baking powder
1/4 tsp salt
1/2 cup coarsely chopped walnuts or pecans
3/4 cup semi-sweet chocolate chips
2 tbsp butter or margarine
3 tbsp milk
1/2 tsp vanilla
1 1/4 cup powdered sugar (more as needed)
Preheat oven to 350 Butter an 8-inch square pan. Melt chocolate and 4 tbsp of the butter in small heavy saucepan over low heat; set aside.
Mix cream cheese with remaining 2 tbsp butter in small bowl. Slowly add 1/4 cup of the tsp sugar, blending well. Add 1 egg, the 2 tbsp flour and 1 tsp of the vanilla; set aside.
Beat remaining 2 eggs and 3/4 cup tsp sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 2 tsp vanilla. Stir in walnuts or pecans. Spread half of the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not over bake.
Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely in pan on wire rack. Cut into 2-inch squares.
Icing: Combine chocolate chips, butter, milk in a bowl and melt in the microwave. Stir until smooth and add vanilla. Add powdered sugar; beat until glossy and easy to spread.
NOTE: I sometimes add a shot of espresso to the brownie batter.
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MARBLED CREAM CHEESE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
6 oz semi-sweet chocolate
4 tbsp butter
2 tbsp butter
4 oz of cream cheese, softened
1 cup sugar, divided
3 eggs, divided
1/2 cup plus 2 tbsp flour
3 tsp vanilla, divided.
1/2 tsp baking powder
1/4 tsp salt
1/2 cup coarsely chopped walnuts or pecans
3/4 cup semi-sweet chocolate chips
2 tbsp butter or margarine
3 tbsp milk
1/2 tsp vanilla
1 1/4 cup powdered sugar (more as needed)
Preheat oven to 350 Butter an 8-inch square pan. Melt chocolate and 4 tbsp of the butter in small heavy saucepan over low heat; set aside.
Mix cream cheese with remaining 2 tbsp butter in small bowl. Slowly add 1/4 cup of the tsp sugar, blending well. Add 1 egg, the 2 tbsp flour and 1 tsp of the vanilla; set aside.
Beat remaining 2 eggs and 3/4 cup tsp sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 2 tsp vanilla. Stir in walnuts or pecans. Spread half of the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not over bake.
Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely in pan on wire rack. Cut into 2-inch squares.
Icing: Combine chocolate chips, butter, milk in a bowl and melt in the microwave. Stir until smooth and add vanilla. Add powdered sugar; beat until glossy and easy to spread.
NOTE: I sometimes add a shot of espresso to the brownie batter.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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