CREAM CHEESE BROWNIES III RECIPE | ALLRECIPES
Rich, marbled brownies.
Provided by Rosina
Categories Nut Brownies
Yield 16 - 20 brownies
Number Of Ingredients 13
Steps:
- Melt chocolate with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside to cool.
- Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
- Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 teaspoon vanilla.
- Spread half of the chocolate batter into an 8x8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula for a marbled effect.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares or bars.
Nutrition Facts : Calories 152.3 calories, CarbohydrateContent 16.7 g, CholesterolContent 40.2 mg, FatContent 9.2 g, FiberContent 0.7 g, ProteinContent 2.1 g, SaturatedFatContent 4.3 g, SodiumContent 85.8 mg, SugarContent 13.1 g
MARY BERRY'S EASY CHOCOLATE BROWNIES - THE HAPPY FOODIE
Indulgent chocolate brownies from Mary Berry. This recipe combines rich cocoa powder with chocolate chips to create a fudge brownie you won't want to share!
Provided by Mary Berry
Yield Makes 24
Number Of Ingredients 1
Steps:
Preheat the oven to 180°C/Fan 160°C/gas 4.
Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30cm x 23cm x 4cm traybake or roasting tin. Grease the tin and then line it with the paper, pushing it neatly into the corners.
Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.
Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula.
Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much.
Allow the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.
More about "brownies on a stick recipes"
MMM-MMM BETTER BROWNIES RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 40 minutes
Category Nut Brownies
Calories 161.1 calories per serving
- Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
KATHARINE HEPBURN’S BROWNIES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 176 per serving
- Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
KNOCK YOU NAKED BROWNIES - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Reviews 4
Total Time 38 minutes
Category Valentine's Day, dessert, main dish
- Preheat oven to 350 degrees. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan. *Adapted from the classic "Knock You Naked Brownies" recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don't really knock you naked...but almost.
COCOA BROWNIES RECIPE | BON APPéTIT
From bonappetit.com
Reviews 3.9
- Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.
KATHARINE HEPBURN’S BROWNIES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 176 per serving
- Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
KNOCK YOU NAKED BROWNIES - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Reviews 4
Total Time 38 minutes
Category Valentine's Day, dessert, main dish
- Preheat oven to 350 degrees. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan. *Adapted from the classic "Knock You Naked Brownies" recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don't really knock you naked...but almost.
COCOA BROWNIES RECIPE | BON APPéTIT
From bonappetit.com
Reviews 3.9
- Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.
50 BROWNIES : RECIPES AND COOKING : FOOD NETWORK | RECIPES ...
From foodnetwork.com
CARAMEL BROWNIES RECIPE | ALLRECIPES
From allrecipes.com
EASY HOMEMADE BROWNIES FROM SCRATCH | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
SMALL BATCH BROWNIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
VEGAN BROWNIES RECIPE | ALLRECIPES
From allrecipes.com
LEMON CREAM CHEESE BROWNIES! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
VEGAN BROWNIES RECIPE | ALLRECIPES
From allrecipes.com
MMM-MMM BETTER BROWNIES RECIPE | ALLRECIPES
From allrecipes.com
LEMON CREAM CHEESE BROWNIES! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com