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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Cream Cheese Filling:
3 ounces cream cheese, softened to room temperature
2 tbsp (1/4 stick) unsalted butter, softened to room temperature
1/4 cup granulated white sugar
1 large egg
1 tbsp all-purpose flour
1/2 tsp pure vanilla extract
1 8-ounce can crushed pineapple, drained
In a medium size bowl, beat the cream cheese and butter together until light and fluffy. Add the sugar into this gradually and beat until the sugar is well incorporated. Beat in the egg then mix in the flour, pineapple and vanilla. Set mixture aside.
Brownies:
6 ounces sweet baking chocolate, chopped
3 tbsp unsalted butter, softened to room temperature
1/2 cup granulated white sugar
2 large eggs
2 tbsp strong brewed coffee
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 tsp pure vanilla extract
1/4 tsp pure almond extract
1 cup semisweet chocolate chips
1/4 cup chopped macadamia nuts
Preheat oven to 350. Lightly butter an 8-inch square nonstick baking pan.
In a heavy, small sauce pan, heat together the baking chocolate and butter over low heat until the mixture is smooth. Remove the pan from the heat and cool slightly.
In a large bowl, beat together the eggs and sugar until they are slightly thickened. Mix in the flour, baking powder and salt then add the chocolate-butter mixture and the vanilla and almond extracts. Stir in chocolate chips and macadamia nuts.
Pour about 1 1/4 cups of the chocolate batter in the prepared pan then use a rubber spatula to spread the cream cheese mixture over chocolate batter. Take a large spoon and gently place the remaining chocolate batter over top of cream cheese mixture. Using the pointed tip of a knife, gently make swirls by making large S shapes for a marbled design through the batter.
Bake for 30 minutes or until tester toothpick inserted into center comes out with only a few moist crumbs attached. Remove the pan from the oven, place on a rack, and allow to cool. When cool to the touch, take a sharp knife and cut them into squares.
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HAWAIIAN MOCHA MACADAMIA NUT CREAM CHEESE FILLED BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Cream Cheese Filling:
3 ounces cream cheese, softened to room temperature
2 tbsp (1/4 stick) unsalted butter, softened to room temperature
1/4 cup granulated white sugar
1 large egg
1 tbsp all-purpose flour
1/2 tsp pure vanilla extract
1 8-ounce can crushed pineapple, drained
In a medium size bowl, beat the cream cheese and butter together until light and fluffy. Add the sugar into this gradually and beat until the sugar is well incorporated. Beat in the egg then mix in the flour, pineapple and vanilla. Set mixture aside.
Brownies:
6 ounces sweet baking chocolate, chopped
3 tbsp unsalted butter, softened to room temperature
1/2 cup granulated white sugar
2 large eggs
2 tbsp strong brewed coffee
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 tsp pure vanilla extract
1/4 tsp pure almond extract
1 cup semisweet chocolate chips
1/4 cup chopped macadamia nuts
Preheat oven to 350. Lightly butter an 8-inch square nonstick baking pan.
In a heavy, small sauce pan, heat together the baking chocolate and butter over low heat until the mixture is smooth. Remove the pan from the heat and cool slightly.
In a large bowl, beat together the eggs and sugar until they are slightly thickened. Mix in the flour, baking powder and salt then add the chocolate-butter mixture and the vanilla and almond extracts. Stir in chocolate chips and macadamia nuts.
Pour about 1 1/4 cups of the chocolate batter in the prepared pan then use a rubber spatula to spread the cream cheese mixture over chocolate batter. Take a large spoon and gently place the remaining chocolate batter over top of cream cheese mixture. Using the pointed tip of a knife, gently make swirls by making large S shapes for a marbled design through the batter.
Bake for 30 minutes or until tester toothpick inserted into center comes out with only a few moist crumbs attached. Remove the pan from the oven, place on a rack, and allow to cool. When cool to the touch, take a sharp knife and cut them into squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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