Butterscotch Cream Cheese Swirl Brownies Food

BUTTERSCOTCH CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 12 x 18 inch jelly roll pan. To prepare the cream cheese filling: In a medium-size bowl, beat the cream cheese and the sugar until smooth. Add the egg and beat well. Add the flour and beat until incorporated. Set aside. In a medium-size 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 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 to 30 minutes or until a cake tester inserted into the center of pan comes out with moist crumbs attached. Do not over bake. Allow to cool to room temperature or overnight before cutting and serving.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

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.

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.

BUTTERSCOTCH CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking dish.
• Beat cream cheese, 1/3 cup sugar, and 1 egg together in a bowl using an electric mixer until smooth.
• Mix water, cocoa powder, and butter together in a saucepan; heat over medium-low heat until melted, about 5 minutes.
• Combine flour, remaining 2 cups sugar, 2 eggs, sour cream, baking soda, vanilla extract, and salt in a large bowl. Beat chocolate mixture into flour mixture until batter is smooth; spread into the prepared baking dish. Spoon cream mixture over batter and run a knife through the cream cheese mixture to spread into a marbled pattern. Sprinkle butterscotch chips over top.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil.
• Reduce heat to low; cook until chocolate melts.
• Set aside to cool.
• Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy.
• Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla.
• Set aside.
• Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored.
• Gradually add 3/4 cup sugar, beating well.
• Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well.
• Stir in cooled chocolate, flavorings, and pecans.
• Pour half of chocolate batter into a greased 8 inch square pan.
• Spread with cheese mixture; top with remaining chocolate batter.
• Cut through mixture in pan with a knife to create a marbled effect.
• Bake at 350F for 35 to 40 minutes.
• Cool on wire rack; cut into squares.