Frozen Cream Cheese Brownies From The Fat Witch Ba Food

FAT WITCH BROWNIES

Steps:

• Preheat oven to 350°. Grease a 9″x 9″ baking pan with butter. Dust with flour, tapping out the excess.
• Melt butter and chocolate in a saucepan over low heat (or in the microwave), stirring frequently. Set aside.
• Beat sugar, eggs, and vanilla. Add cooled chocolate mixture and mix until well blended.
• Sift together flour and salt. Add to chocolate mixture, mixing gently until well combined.
• Spread batter evenly in prepared pan. Bake 30-33 minutes, or until a toothpick inserted in the center comes out with only dry crumbs. Cool on rack for 1 hour before cutting into bars.

SKINNY CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.
• In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.
• Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.

CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 180C/350F.
• You will need a square metal baking tin, 23 cm X 4 cm deep, greased and lined.
• Melt the chocolate and butter over medium-low heat in a heavy saucepan, then remove from the heat to cool slightly.
• Beat the eggs lightly in a bowl with the sugar and vanilla, then beat into the cooled chocolate.
• Add the flour and salt and beat until smooth.
• Pour half the mixture into the prepared baking tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these slices.
• Pour over the remaining brownie mixture, using a rubber spatula to make sure each bit of cheese is covered.
• Bake for 20 minutes; the top should be slightly paled and dry, but a cake-tester poked in the center should reveal a still-sticky center.
• Cool for at least 10 minutes before cutting into little squares. The cooler they are, the easier they'll be to lift out.
• NOTE: The yield number depends on how big or small you cut them.

CHEWY CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and the chocolate mixture. Gradually add flour to chocolate mixture (batter will be thick). Stir in nuts if desired. , Spread half of the batter evenly into a greased 13x9-in. baking pan; set aside. , In a small bowl, beat filling ingredients until blended. Gently spread over batter. Spoon remaining batter over filling; spread to cover., Bake 45-50 minutes or until filling is set. Cool on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.,

CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°F Lightly grease 13 x 9 inch baking pan. In saucepan, melt chocolate chips and butter over medium heat, stirring constantly. Set aside to cool.
• While mixture cools, make topping: Cream butter and cream cheese together then add sugar, eggs, and flour. Beat until fluffy and set aside.
• When chocolate mixture has cooled to the touch, wait about 10-15 minutes, then finish brownie base. Beat eggs, add sugar and mix. Then, mix in flour, baking powder and vanilla. Add chocolate mixture and stir, but do not overheat. Pour batter into prepared pan. Pour cream cheese mixture over batter. Swirl with knife edge to make marbled effect. Sprinkle pecans over top. Bake 45 to 50 minutes. When cool, cut into squares and serve.