CHOCOLATIER MAGAZINE RECIPES RECIPES

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CHOCOLATIER CHOCOLATE CREAM CHEESE MARBLED BROWNIES ...



Chocolatier Chocolate Cream Cheese Marbled Brownies ... image

From the Chocolatier Magazine, this is a special from scratch recipe that is just divine! You can taste the difference from a boxed cream cheese brownie mix. They do not even come close!

Provided by angiesopenrecipebox.com

Categories     Dessert

Prep Time 30 minutes

Cook Time 30 minutes

Yield 24

Number Of Ingredients 14

BROWNIE MIXTURE:
6 ounces bittersweet chocolate (coarsely chopped)
3 ounces unsweetened chocolate (coarsely chopped)
1 cup butter (unsalted)
1? cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
CREAM CHEESE MIXTURE:
16 ounces cream cheese (softened)
? cup sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°.Line a 13x9x2" pan with aluminum foil, overlapping the sides to pick it up easily. Spray the bottom and sides of the foil with baking spray, or grease it with butter.FOR THE CHOCOLATE: Put all the chocolate pieces together in a bowl and microwave it on HIGH for one to two minutes, stirring halfway until it is almost fully melted. Remove it and stir until the chocolate is completely melted. Let it cool for a few minutes. FOR THE BROWNIE MIXTURE: In a mixer on medium speed, cream the butter and sugar. Add in the eggs, one at a time.Blend in the melted chocolate and vanilla extract.On low speed, blend in the flour and salt.Reserve 1 cup of the Brownie Mixture. Put the rest of the batter in the prepared pan and smooth the top.FOR CREAM CHEESE MIXTURE: With a mixer on medium speed, beat the cream cheese and the sugar together until smooth.Beat in the egg and the vanilla, mixing well.Spread the cream cheese mixture evenly over the chocolate batter.Spoon the reserved 1 cup of chocolate batter in dollops over the cream cheese mixture.Pull a table knife through the layers of the batter in a zigzag fashion to create a marbleized effect.Bake at 350° for 30-35 minutes, or until a cake tester inserted in the center comes out slightly moist.Put the pan on a wire rack to cool completely. Then using two ends of the foil as handles, lift it out of the pan. Cut into bars. Store them covered in the refrigerator.

Nutrition Facts : Calories 287 kcal, CarbohydrateContent 26 g, ProteinContent 4 g, FatContent 19 g, SaturatedFatContent 11 g, TransFatContent 1 g, CholesterolContent 69 mg, SodiumContent 165 mg, FiberContent 1 g, SugarContent 20 g, UnsaturatedFatContent 6 g, ServingSize 1 serving

BEST EVER CHOCOLATE CHUNK COOKIES RECIPE - FOOD.COM



Best Ever Chocolate Chunk Cookies Recipe - Food.com image

I got this recipe from one of the first issues of Chocolatier magazine several years ago. I have tried other versions of chocolate chip cookies since, but none have been as good as these.

Total Time 37 minutes

Prep Time 25 minutes

Cook Time 12 minutes

Yield 18-24 cookies

Number Of Ingredients 11

8 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg
1/2 teaspoon baking soda
1 cup all-purpose flour
3/4 cup coarsely chopped walnuts (3 ounces)
12 ounces coarsely chopped semisweet chocolate chunks (Four 3-ounce chocolate bars such as Lindt or Tobler)
vegetable shortening, for the baking sheets

Steps:

  • In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt and beat with a spoon until fluffy.
  • Beat in the egg and baking soda.
  • Stir in the flour, walnuts and chocolate.
  • Transfer to a bowl, cover and refrigerate until firm, about 4 hours or overnight.
  • Preheat the oven to 350°.
  • Using 2 to 3 tablespoons of dough for each cookie, shape the dough into balls and place on the lightly greased cookie sheet.
  • Bake for 10-12 minutes or until the cookies spring back when very lightly touched.
  • Cool on the sheets for 2 minutes, transfer to paper towels to cool for about 2 minutes, and transfer to racks to cool.

Nutrition Facts : Calories 239.6, FatContent 13.7, SaturatedFatContent 6.6, CholesterolContent 25.9, SodiumContent 107.3, CarbohydrateContent 27.3, FiberContent 1.8, SugarContent 19, ProteinContent 2.7

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