VIENNESE (AKA ALMOND CREAM CHEESE) BROWNIES
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high until smooth. Add the sugar, then the egg and extract, beating on medium until fully incorporated, and scraping down the bowl with a rubber spatula, as needed. Do not worry if the mixture is a bit clumpy. Set aside.
- Preheat the oven to 350 degrees. Spray a 13x9x2" pan with cooking spray. Line the bottom with parchment paper and spray again. Set aside.
- Place a large heat-proof mixing bowl in a medium sauce pan with a couple of inches of water in it (ie: make a double boiler). The bottom of the mixing bowl should not touch the water. Place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk.
- Meanwhile, place the flour, cocoa powder, and salt in a medium bowl and whisk. Set aside.
- Once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the sugars. Whisk well (I recommend doing this while the chocolate mixture is still hot, as the sugar melts and is incorporated beautifully). Once combined, add the eggs, yolk, and vanilla all at once and very gently incorporate the eggs/yolk into the chocolate/sugar mixture. Do not over whisk! Gently, gently, gently is the key. Finally add the dry ingredients all at once. Switch to a rubber spatula and - again - very gently fold the dry into the wet - a few streaks of dry is okay.
- Pour half of the the batter into the prepared pan. Top with spoonfuls of the cream cheese mixture. Add the rest of the brownie batter, and using a long wooden skewer, make swirly patterns all over the top of the brownies, dragging the skewer through the pockets of cream cheese and swirling it into the pockets of batter.
- Bake for 20-22 minutes, rotating the pan after 10 minutes. Begin checking the brownies with a toothpick at 18 minutes (just in case your oven is running hot). Try to stick the toothpick in a brownie section, as opposed to a cream cheese section. The toothpick should have moist-ish crumbs on it when the brownies are done. Let them come to room temperature on the counter. Tefrigerate, and then slice and serve.
- Brownies will keep tightly wrapped in the refrigerator for 3 days, but I personally freeze any and all leftovers and eat them straight from the freezer whenever I feel the need.
ALMOND CREAM CHEESE BROWNIES RECIPE - (4.2/5)
Provided by AzWench
Number Of Ingredients 17
Steps:
- Make the almond cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high until smooth. Add the sugar, then the egg and extract, beating on medium until fully incorporated, and scraping down the bowl with a rubber spatula, as needed. Do not worry if the mixture is a bit clumpy. Set aside. Make the brownies. Preheat the oven to 350 degrees. Spray a 13x9x2" pan with cooking spray. Line the bottom with parchment paper and spray again. Set aside. Place a large heat-proof mixing bowl over a medium sauce pan with a couple of inches of water in it (ie: make a double boiler). The bottom of the mixing bowl should not touch the water. Place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk. Meanwhile, place the flour, cocoa powder, and salt in a medium bowl and whisk. Set aside. Once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the light brown and granulated sugars. Whisk well (I recommend doing this while the chocolate mixture is still hot, as the sugar melts and it incorporates beautifully). Once combined, add the eggs, yolk, and vanilla all at once and very gently incorporate the eggs/yolk into the chocolate/sugar mixture. Do not over whisk! Gently, gently, gently is the key. Finally add the dry ingredients all at once. Switch to a rubber spatula and - again - very gently fold the dry into the wet - a few streaks of dry is okay. Pour half of the the batter into the prepared pan. top with spoonfuls of the cream cheese mixture. Add the rest of the brownie batter, and using a long wooden skewer, make swirly patterns all over the top of the brownies, dragging the skewer through the pockets of cream cheese and swirling it into the pockets of batter. Bake for 20-22 minutes, rotating the pan after 10 minutes. begin checking the brownies with a toothpick at 18 minutes (just in case your oven is running hot). Try to stick the toothpick in a brownie section, as opposed to a cream cheese section. The toothpick should have moist-ish crumbs on it when the brownies are done. If the toothpick is clean or the crumbs are dry, you've over-baked the brownies and you will hate yourself. :) Let them come to room temperature on the counter. Refrigerate, and then slice and serve. Brownies will keep tightly wrapped in the refrigerator for 3 days, but I personally freeze any and all leftovers and eat them straight from the freezer whenever I feel the need.
ALMOND BROWNIES
With a perfect creamy frosting and just a touch of almond flavor, these easy-to-make brownies really are something special. Keep a can of chocolate syrup on hand for this delectable treat! -Didi Desjardins, Dartmouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually add to chocolate mixture., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (brownies may appear moist). Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.,
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 67mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CREAM CHEESE BROWNIES
This makes a big 13x9 pan of brownies, using a brownie box mix. Super easy and looks gormet when you are done! (Be sure to buy the box mix that says that it makes a 13x9 recipe or you'll have problems.) The mix I use is by Betty Crocker.
Provided by Pam-I-Am
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F degrees.
- Prepare the brownie mix according to package directions (water, oil, eggs).
- Pour into a greased 13x9-inch baking pan.
- Beat cream cheese with electric mixer on medium speed until smooth.
- Add sugar and mix. Add vanilla and egg; mix until well-blended.
- Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween.
- Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
- Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).
MOCHA ALMOND CHEESECAKE BROWNIES
This recipe is listed on the www.recipe4living.com website as today's brownie recipe. "What do you get when you combine a fudgy mocha brownie with cheesecake? These luscious brownies, of course! Cut them into small pieces, because these prizewinning brownies get eaten up very quickly!"
Provided by senseicheryl
Categories Bar Cookie
Time 55m
Yield 1 9 inch pan, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream cheese and 1/3 cup sugar until light. Beat in one egg until creamy. Set aside.
- Cream butter with remaining sugar. Beat in 2 eggs, one at a time, until fluffy. Beat in cocoa and coffee.
- Mix flour, baking powder, and salt on waxed paper. Add, all at once, to chocolate mixture. Stir until well blended. Add vanilla, set 1/3 cup of batter aside.
- Fold chips and almonds into remaining batter; pour into a greased 9-inch square baking pan. Spoon cheese mixture over batter. Stir milk into reserved batter.
- Making four rows, spoon 12 teaspoons of reserved batter on top of cheesecake mixture; run knife through each row to create heart-like shapes.
- Bake for 30-35 minutes.
Nutrition Facts : Calories 366.5, Fat 23.8, SaturatedFat 12.8, Cholesterol 101, Sodium 279.9, Carbohydrate 36.1, Fiber 2.2, Sugar 26.7, Protein 6.1
CREAM CHEESE BROWNIES
These brownies offer a small taste of heaven. You have to follow the directions, otherwise they won't be so heavenly.
Provided by Mirj2338
Categories Bar Cookie
Time 45m
Yield 16 slices of heaven
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F.
- Lightly grease a square 8X8-inch pan.
- To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
- Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
- To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
- Put aside and let come to room temperature.
- Be patient, it's worth it.
- In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
- Add the chocolate mixture and mix well until combined.
- Again, scrape down the sides of the bowl.
- Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
- Pour half the chocolate mixture into the prepared pan.
- Dollop the cream cheese mixture over that.
- Don't worry if it doesn't cover the chocolate. It won't.
- Add the remaining chocolate mixture.
- Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
- Don't allow the mixtures to combine, be careful.
- Sprinkle with the nuts.
- Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
- Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
- Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.
ALMOND CHEESECAKE BROWNIES
Make and share this Almond Cheesecake Brownies recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease a 9x13in pan.
- In a small bowl, combine flour, baking powder and salt. In a large saucepan, melt butter and chocolate over low heat, stirring until smooth. With a wooden spoon, beat in 1 1/2 cups of sugar. Add 4 eggs and 2 teaspoons of vanilla, beat until well blended. Stir in flour mixture just until blended.
- In a small bowl, with mixer at medium speed, beat cream cheese until smooth, gradually beat in remaining sugar. Beat in remaining egg, almond extract and vanilla until just blended.
- Spread 1/2 of the chocolate batter in prepared pan. Spoon creamcheese mixture in large dollops on top of chocolate. Spread remaining chocolate batter over cream cheese mixture. "Marble" with a butter knife by swirling the knife in broad strokes.
- Bake until a toothpick inserted in the center comes out almost clean, about 35-40 minutes.
- Cool completely before cutting.
Nutrition Facts : Calories 235.9, Fat 14.8, SaturatedFat 8.9, Cholesterol 69.8, Sodium 146, Carbohydrate 25, Fiber 1.7, Sugar 16.9, Protein 4.3
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