THE BROWNIE WITH A CHEESECAKE TOPPING
Provided by Food Network
Categories dessert
Time 2h5m
Yield 24 mini brownies
Number Of Ingredients 20
Steps:
- Candies or cookies for decorating, such as pirouette cookies, white, pink or chocolate curls, dragees, edible glitter, chocolate cigars or wafer cookies
- For the brownies: Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan very lightly with nonstick cooking spray and line the bottoms with small rounds of parchment.
- In a double boiler, melt the butter and the chocolate together, stirring often to avoid scorching. Remove from the heat once everything is melted and combined.
- In a big bowl, whisk together the granulated sugar, brown sugar, eggs and egg yolk. Whisk in the salt and vanilla.
- Slowly add the chocolate mixture to the egg mixture to temper it and whisk just to combine.
- Gradually stir in the flour and mix until everything is combined and smooth. Stir in the walnuts if using. Set aside.
- For the cheesecake topping: With an electric mixer, beat the cream cheese with the granulated sugar and salt until smooth, then add the sour cream, vanilla and egg, and beat together just until incorporated. Transfer the cheesecake topping to a pastry bag or resealable plastic bag.
- Use a small ice cream scoop to add the brownie batter to the muffin pan (it should come halfway up the sides). Snip the tip off the pastry bag and pipe some cheesecake topping on top. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely in the pan.
- For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and light, about 1 minute. Add all but 1/4 cup of the confectioners' sugar and mix on low just to combine. Add the vanilla and increase the speed to high, then beat until light and fluffy, 1 to 2 minutes. (Add more confectioners' sugar or a bit of milk depending on how stiff or loose you want the frosting.)
- Frost the brownie bites with buttercream frosting, and decorate as desired with candy or cookies.
CHEESECAKE BROWNIES
Jazz up an out-of-the-box brownie mix with an easy cheesecake topping.
Provided by Nat
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 24
Number Of Ingredients 4
Steps:
- Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
- Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
- Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 100.5 mg, Sugar 2.8 g
CHEESECAKE TOPPING FOR BROWNIES OR CAKES
Kick it up a notch! Three simple ingredients make your already divine brownies even more scrumptious!
Provided by Harley Seashell Pri
Categories Bar Cookie
Time 30m
Yield 1 pan
Number Of Ingredients 3
Steps:
- Combine three ingredients using a hand-mixer until soft and creamy.
- Gently spoon over brownie or cake batter.
- Swirl topping with a knife, cutting through the batter underneath.
- Bake per directions of your favorite brownie or cake recipe.
- Cool completely before cutting.
- Enjoy!
Nutrition Facts : Calories 1122.8, Fat 84.1, SaturatedFat 51.4, Cholesterol 461, Sodium 741.3, Carbohydrate 73, Sugar 67.4, Protein 23.4
LIGHTER CHEESECAKE BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 16 (2-inch) square brownies
Number Of Ingredients 18
Steps:
- Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.
- Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.
- Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)
- Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
- Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.
- Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
- Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.
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