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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
Ingredients:
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)
Preparation:
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
aside.
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.
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.
Makes 16
brownies.
Enjoy this
amazing recipe and many more visiting thibeaultstable
Note:
You can add a
shot of espresso to the brownie batter.
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