Fudgy Cream Cheese Brownies Pesach Food

CHEWY BROWNIES WITH CREAM CHEESE

Steps:

• First start by preheating the oven to 350F and line your 8x8 baking pan with parchment paper and set aside.
• In a medium bowl, whisk the melted butter, the brown sugar, and the granulated sugar together for about 1 minute. Add the eggs and the vanilla and beat until the colors becomes lighter. (about another minutes or two)
• Sift in the flour, cocoa powder and salt and gently fold the dry ingredients into the wet ingredients just until combined. DO NO OVER MIX to keep your brownie layer light and chewy.
• Pour the cocoa powder brownie batter in the prepared baking pan leaving 1/4 cup of brownie batter aside then spread the brownie batter evenly in the prepared pan.

FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES

Steps:

• Make the cream cheese swirl:
• Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
• Make the brownies:
• Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
• Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
• Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
• Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
• Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
• Do Ahead
• Brownies can be made 3 days ahead. Store in an airtight container at room temperature.

FUDGY CREAM CHEESE BROWNIES

Steps:

• For The Chocolate Batter - Combine Flour, baking powder and salt.
• Melt Chocolate with butter over hot water.
• Beat eggs until foamy. Gradually add sugar, continue beating at meadium speed of electric mixer until thick and lemon coloured, about 5 minutes.
• Add vanilla and chocolate mixture; mix well. Add flour; mix well.
• For The Cream Cheese Batter - Beat cream cheese with butter, vanilla, sugar and egg until well blended.
• To Finish Brownies - Layer half of the chocolate batter in a greased and floured 8-inch (2 litre) square pan.
• Spread with cheese mixture. Top with spoonfuls of chocolate batter.
• Swirl with knife through layers to marble.
• Bake at 180ºC (350ºF) for 35 minutes or until brownies pull away from the sides of the pan. Cool on wire rack.

FUDGY CREAM CHEESE BROWNIES

Steps:

• Brownie Layer: 1. Place 1/2 cup of semisweet chocolate and butter in a microwave-safe bowl and microwave on medium (50 percent power) for 1 minute or until melted. Stir until well-combined and set aside to cool slightly. 2. Spray an 8 x 8 x 2 inch baking pan with non-stick cooking spray. Line the pan with parchment paper, covering the bottom and sides of the pan. 3. With a mixer on low speed, or by hand, beat eggs and sugar until combined and light yellow. Slowly pour in melted chocolate. 4. Add potato starch, cocoa powder, salt and vanilla and mix together. Stir in 1/2 cup chocolate chips. 5. Spread batter into prepared pan.Preheat oven to 350 degrees. Cream Cheese Layer: 1. Beat cream cheese with mixer on medium speed until smooth. Add sugar, egg and vanilla, and beat until mixture is smooth and creamy. 2. Pour cream cheese mixture on top of brownie batter. Drag a knife through the batter several times to create a marbled design. 3. Bake for 35 minutes, until the brownies feel firm to the touch and a toothpick inserted into the middle of the brownies comes out clean. 4. Cool completely in the pan. When cool, lift the brownies out of the pan by the edges of the parchment paper. Place on a cutting board and cut into 25 small squares.

FUDGY MARBLED CHEESECAKE BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
• Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
• Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
• Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
• Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
• Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
• Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

THE BEST EVER FUDGE BROWNIES

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

BROWNIES WITH CREAM CHEESE SWIRL

Steps:

• Make swirl
• Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour and vanilla. Set mixture aside.
• Make brownies
• Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips and walnuts.
• Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut into squares.

CREAM CHEESE FUDGE BROWNIE PIE

Steps:

• Preheat oven to 350°.
• In medium bowl, combine cheese, sugar, vanilla and 1 egg; beat until smooth and set aside.
• Reserve hot fudge packet from brownie mix for topping.
• In large bowl, combine brownie mix, oil, 1 tablespoon of water and 2 eggs; beat 50 strokes with spoon.
• Spread 1/2 cup brownie mixture in bottom of crust-lined pan.
• Spoon and carefully spread the cream cheese mix over brownie layer.
• Top with remaining brownie mix; spreading evenly; sprinkle with pecans.
• Bake 40-50 minutes or until center is puffed and crust is golden brown.
• If needed, cover edge of crust with strips of foil after 15 or 20 minutes of baking (to prevent excessive browning).
• Put hot fudge in small microwavable bowl, heat on HIGH 30 seconds.
• Stir in remaining water and drizzle fudge over pie; let cool completely.

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.