|Picture from thibeaultstable|
Image Credit: Ann Thibeault
Marbled Cream Cheese Brownies
“These brownies are a favourite of my favourite neighbor. It was Clif's birthday last week and
instead of a cake I baked him brownies.” Ann Thibeault
6 ounces semisweet chocolate
4 tablespoons butter or margarine
2 tablespoons butter
4 ounces of cream cheese, softened
1 cup granulated sugar, divided
3 eggs, divided
½ cup plus 2 tablespoon all-purpose flour
3 teaspoons vanilla, divided.
½ teaspoon baking powder
¼ teaspoon salt
½ cup coarsely chopped walnuts or pecans
¾ cup semisweet chocolate chips
2 tablespoons butter or margarine
3 tablespoons milk
½ teaspoon vanilla
1¼ cup powdered sugar (more as needed)
Preheat oven to 350°F.
Butter an 8-inch square pan.
Melt chocolate and 4 tablespoons of the butter in small heavy saucepan over low heat; set
Mix cream cheese with remaining 2 tablespoons butter in small bowl.
Slowly add ¼ cup of the granulated sugar, blending well.
Add 1 egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside.
Beat remaining 2 eggs and ¾ cup granulated sugar in large bowl until light.
Add the baking powder, salt and ½ cup flour.
Blend in chocolate mixture, remaining 2 teaspoon 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.
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.
Makes 16 brownies.
Enjoy this amazing recipe and many more visiting thibeaultstable
You can add a shot of espresso to the brownie batter.
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