CREAM CHEESE-FILLED LIGHT BROWNIES
The layer of cream cheese combined with the chocolate brownies makes them decadent. And you don't have to feel guilty eating them - they are light!! A winning recipe from Rose Reisman.
Provided by Redsie
Categories Bar Cookie
Time 40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Spray an 8-inch square baking dish with vegetable spray.
- Make filling: in a food processor or bowl with an electric mixer, beat together the cream cheese, sugar, milk and vanilla until the mixture is smooth. Set it aside.
- Make the cake: in a large bowl, mix together brown sugar, sour cream, oil, whole egg and egg white. In a separate bowl, stir together flour, cocoa and baking powder. Add the liquid ingredients to the dry ingredients, blending just until everything is mixed.
- Pour half the cake batter into a prepared dish. Spoon the filling on top; spread it with a wet knife. Pour the remaining batter into the pan. Bake for 20 to 25 minutes or until it is just barey loose in the centre.
Nutrition Facts : Calories 148.1, Fat 6.4, SaturatedFat 2.2, Cholesterol 20.7, Sodium 67.7, Carbohydrate 21.6, Fiber 1.1, Sugar 15, Protein 2.7
SUPER PEANUT BUTTER FILLED BROWNIES
My most-requested dessert recipe. Moist brownie bottom topped with a thick peanut butter filling and topped off with a chocolate glaze. Please watch the brownies carefully and remove from the oven when toothpick comes out with moist crumbs clinging to it. If your toothpick comes out completely clean then they are overbaked and you will end up with a "cake-like" brownie. Glass pyrex baking pans have yielded the best results in my experience. Note: This recipe doubles beautifully!
Provided by shimmerchk
Categories Bar Cookie
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
- In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
- Add flour, salt and melted chocolate.
- Stir to combine.
- Pour into a greased 9 in square baking pan.
- Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
- Do not overbake.
- Cool.
- For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
- Slowly add powdered sugar, mixture will be a bit crumbly.
- Blend in cream until mixture is fluffy and reaches desired spreading consistency.
- Spread over cooled brownies, cover and chill until firm.
- For glaze, melt chocolate and butter in saucepan, stir until smooth.
- Drizzle over the filling.
- Chill well before cutting.
- Let sit at room temperature for 10 - 15 minutes before serving.
- You don't want to serve these ice cold out of the refrigerator.
Nutrition Facts : Calories 453.4, Fat 28.2, SaturatedFat 14.7, Cholesterol 81, Sodium 205.6, Carbohydrate 49.4, Fiber 2.3, Sugar 40.5, Protein 6.4
CREAMY COFFEE FILLED BROWNIES
Top off fudgie brownies with a perky coffee cream cheese layer and deep, dark chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 64
Number Of Ingredients 8
Steps:
- Heat oven to 350° F (325° F for dark or nonstick pans). Grease or spray 8-inch square pan.
- Make brownies as directed on box, using water, oil, and eggs. Spread into pan. Bake 39 to 42 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool completely.
- In medium bowl, beat cream cheese, powdered sugar, 2 tablespoons butter and liqueur with electric mixer on high speed until smooth and creamy. Spread over cooled brownies.
- In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once, until melted. Carefully spread over filling. Refrigerate 30 minutes or until set. Store in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 35 mg, Sugar 13 g, TransFat 0 g
CARAMEL-FILLED BROWNIES
This recipe for Caramel-Filled Brownies is the Original Caramel Creams® Brownie Recipe from the Goetze family. You must try this rich, fudgy brownie is filled with a mouth-watering layer of vanilla caramel.
Provided by Caramel Creams
Categories Dessert
Time 1h10m
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- For the caramel sauce, melt butter with milk over low heat and add Caramel Creams®. Stir constantly. Remove from heat when the sauce is smooth.
- Preheat oven to 350° and line a 9"x13" pan with greased parchment paper. Combine butter and chocolate in a saucepan and melt over very low heat. Cool to room temperature. Whisk eggs until frothy. Add sugar, vanilla, and salt. Beat on high for 5 minutes, until smooth. Stir in chocolate mixture, add flour and mix until blended.
- Pour half of the brownie mixture in the pan and bake for 10 minutes, then remove brownies from oven. Spread the caramel sauce over the cooked brownies. Cover the caramel with the remaining brownie mix. Bake an additional 25-30 minutes at 350°. Cool for 2+ hours, in pan, at room temperature.
Nutrition Facts : Calories 493.1, Fat 25.5, SaturatedFat 14.8, Cholesterol 108.6, Sodium 338.5, Carbohydrate 65.5, Fiber 1.9, Sugar 51.1, Protein 6.2
CREAM CHEESE BROWNIES
These are my mom's creation--kind of. The brownies are Marcia Adams's "Very Best Brownies" from her Heartland cookbook. The cream cheese filling is my mom's concoction. I like that the cream cheese layer doesn't overwhelm the brownies.
Provided by anonymous23
Categories Bar Cookie
Time 45m
Yield 24-32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine butter, sugar, and cocoa in large mixing bowl.
- Add eggs, one at a time. Blend after each addition.
- Add remaining ingredients and mix until just combined.
- In another bowl, combine ingredients for cream cheese layer. Mix until smooth.
- In 9 x 13 greased baking dish, pour half of brownie batter. Smooth to even.
- Spoon the cream cheese layer into the baking dish. This shouldn't be an easily spreadable layer--we just dollop and try to smooth it out for a more even distribution.
- Use butter knife to slightly marble into bottom layer.
- Top with remaining brownie mixture. Spread as evenly as you can, then tap pan lightly on counter to level batter.
- Bake 20-25 minutes (some ovens require a full 30 to completely bake), until the top is firm to the touch. Baking too long will result in dry brownies.
- Allow to stand 15 minutes before cutting.
Nutrition Facts : Calories 195.7, Fat 10.5, SaturatedFat 6.1, Cholesterol 64.3, Sodium 113, Carbohydrate 23.4, Fiber 0.5, Sugar 17.9, Protein 2.6
CREAM CHEESE FILLED BROWNIES
This is a tradional brownie recipe, but it has a twist with it's cream cheese ribbon which adds a wonderful texture and flavor.
Provided by MizEmerilLagasse
Categories Bar Cookie
Time 1h5m
Yield 16 Brownies
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- Lightly grease an 8-inch square cake pan and line with parchment Beat together the cheese, vanilla, extract, and 5 teaspoons of the sugar until smooth, set aside Beat the eggs and remaining sugar until light and fluffy.
- Place the butter and the cocoa in a small pan and gently heat, stirring until the butter melts and the mixture combines, then stir it into the egg mixture.
- Fold in the flour and nuts Pour half of the brownie mixture into the bottom of the prepared baking pan and level the top.
- Carefully spread the cream cheese mixture over that, then top with the remain brownie mixture.
- Bake for 40-45 minutes, cool in the pan To make the frosting, melt the butter in the milk.
- Stir in the confectioner's sugar and the cocoa.
- Spread over the cooled brownies and decorate with the pecan halves.
- Cut into 16 squares and serve.
Nutrition Facts : Calories 212.1, Fat 12.8, SaturatedFat 6.6, Cholesterol 54.2, Sodium 158.2, Carbohydrate 23.2, Fiber 1, Sugar 17.2, Protein 3
CREAM CHEESE BROWNIES FROM SCRATCH
Enjoy these delicious cheese filled chocolate brownies - perfect dessert to impress your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 48
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening.
- In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
- In 1-quart saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool 5 minutes.
- In large bowl, beat chocolate mixture, sugar, vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread 1 3/4 cups of the batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over filling; carefully spread to cover cream cheese layer.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 85 mg, Sugar 11 g, TransFat 0 g
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- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- While the chocolate mixture is cooling, make the peanut butter filling. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, confectioners’ sugar, vanilla, and milk together on medium-high speed until combined. The mixture will be very thick – like a crumbly cookie dough. Set aside.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.
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- Prepare brownie mix as directed on the box, stirring in the espresso powder (if using) with the mix before adding the eggs, oil, and water. Fold in 1 cup mini chocolate chips.
- In another bowl, with electric mixer, beat cream cheese, egg, butter, sugar, flour, and vanilla together until smooth. Fold in ½ cup mini chocolate chips.
- To assemble: Pour half of brownie batter into pan. Spoon the cream cheese mixture over the first layer of brownie batter. Spread it out the best that you can so that the cream cheese mixture pretty evenly covers the brownie batter. Spoon on the remaining half of the brownie batter to cover the cream cheese mixture.
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