Butterscotch Cream Cheese Brownies Food

BUTTERSCOTCH CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350ºF.
• Line an 8x8-inch baking pan with parchment paper and grease it with cooking spray or butter.
• In a large bowl, combine the melted butter with the sugar, cocoa powder, vanilla extract and salt, stirring to combine.
• Whisk together the eggs in a small bowl then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving 1/4 cup of the batter.
• Melt the butterscotch chips in a microwave-safe bowl on 20-second intervals, stirring between each interval. Set the melted butterscotch aside to cool slightly for about 3 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and egg yolk until well combined. Beat in the melted butterscotch. Add dollops of the the cheesecake mixture and reserved brownie batter alternately on top of the brownie batter in the pan. Using a knife or toothpick, swirl the cheesecake mixture and brownie batter together.
• Bake the brownies for about 30 minutes, or until a toothpick inserted comes out with a few crumbs. Remove the brownies from the oven and let them cool completely before lifting the parchment paper out of the pan. Cut the brownies into 12 or 16 squares and serve.
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OUTRAGEOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 12 x 18 x 1-inch baking sheet.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

CREAM CHEESE BROWNIES

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.

BUTTERSCOTCH CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350*.
• Grease and flour a 12x18" jelly roll pan.
• To prepare the CREAM CHEESE FILLING:.
• In a medium-size bowl, beat the cream cheese and the sugar till smooth. Add the egg and beat well. Add the flour and beat until incorporated. Set aside.
• BROWNIES:.
• In a medium-sized saucepan over low heat, melt the butterscotch chips and the butter, stirring occasionally until smooth. Remove from heat and beat in the brown sugar until well blended. Allow to cool for 5 minutes.
• Beat the eggs one at a time into the butterscotch mixture. Add the vanilla extract. Add the dry ingredients, beating until well combined. Stir in the walnuts. Pour the batter into the prepared pan.
• Drop the cream cheese mixture by teaspoonfuls over the batter. Using a small knife, swirl the cream cheese into the batter, forming a decorative pattern.
• Bake for 25-30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
• Do no overbake.
• Allow to cook to room temperature, or overnight, before cutting and serving.

CAPPUCCINO CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°F.
• Microwave chocolate and butter in large microwave-safe bowl on high for 2 minutes, or until butter is melted.
• Stir until chocolate is completely melted.
• Stir in 2 cups of the sugar.
• Add 4 of the 5 eggs, coffee granules and vanilla; mix well.
• Stir in 1 1/4 cups of the flour.
• Spread into greased and foil-lined 13x9 baking pan.
• Beat cream cheese, remaining 1/3 cup sugar, remaining egg, 2 T. flour and cinnamon in same bowl until well blended.
• Spoon over brownie batter, swirl with knife to marbleize.
• Bake 40 minutes or until toothpick inserted comes out with fudgy crumbs.
• DO NOT OVER BAKE.
• Cool in pan, cut into squares.
• Store leftovers in refrigerator.

PHILADELPHIA MARBLE BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Prepare brownie batter as directed on package; spread into greased 13x9-inch pan.
• Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
• Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
• Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
• In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
• Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
• Sprinkle chocolate chips evenly over the top.
• Bake at 375 for 20-25 minutes or until the center is set.

MAPLE BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350°. Whisk together flour and baking powder., In a large bowl, mix brown sugar, melted butter and maple flavoring. Beat in eggs, one at a time, mixing well after each addition. Stir in flour mixture and walnuts. Spread into a greased 9-in. square baking pan., Bake until a toothpick inserted in center comes out clean, 27-32 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.

BUTTERSCOTCH BROWNIES

Steps:

• In a microwave, melt butterscotch chips and butter at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool slightly., In a large bowl, beat the eggs, vanilla and butterscotch mixture. Combine flour, brown sugar, baking powder and salt; gradually add to butterscotch mixture (batter will be thick). Fold in marshmallows, chocolate chips and walnuts. , Spread into a well-greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars.