German Cream Cheese Brownies Food

GERMAN'S® CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Line bottom and sides of 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and pecans until well blended. Spread into prepared pan.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Lift from pan using foil as handles. Remove foil. Cut brownies into 16 squares to serve.

GERMAN CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour, baking powder and salt; gradually add to chocolate mixture. , Pour into a greased 9-in. square baking pan. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean (do not overbake). , For topping, combine butter and brown sugar in a large bowl. Add coconut, pecans, corn syrup and milk; mix well. Drop by teaspoonfuls onto warm brownies; spread evenly. , Broil 6 in. from heat 2-4 minutes or until top is browned and bubbly. Cool on a wire rack. Cut into bars.

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.

GERMAN CHOCOLATE CREAM CHEESE BROWNIES (1967)

Steps:

• Melt chocolate and 3 tablespoons butter over very low heat, stirring constantly. Cool.
• Cream remaining butter with cream cheese until softened.
• Gradually add 1/4 cup sugar, creaming until light and fluffy.
• Blend in 1 egg, 1 tablespoons flour and 1/2 teaspoon vanilla. Set aside.
• Beat remaining eggs until thick and light in color.
• Gradually add remaining 3/4 cup sugar, beating until thickened.
• Add baking powder, salt, and remaining 1/2 cup flour.
• Blend in cooled chocolate mixture, nuts, almond extract, and remaining 1 teaspoon vanilla.
• Measure 1 cup chocolate batter and set aside.
• Spread remaining chocolate batter in a greased 9 inch square pan. Top with cheese mixture.
• Drop measured chocolate batter from tablespoon onto cheese mixture, swirl with spatula or marble.
• Bake at 350 (F) degrees for 35 to 40 minutes.
• Cool, then cut. Cover, and store in refrigerator.

GERMAN CHOCOLATE CREAM CHEESE BROWNIES

Steps:

• In large bowl, combine cake mix, margarine, and 1 of the eggs; mix well.
• Press mixture into a greased 9x9 inch pan.
• In a seperate bowl, beat together the cream cheese, remaining 2 eggs, vanilla& powdered sugar.
• Pour over chocolate mixture.
• Bake at 350 F for 1 hour.
• Sprinkle with extra powdered sugar& pecans.

GERMAN CREAM CHEESE BROWNIES

Steps:

• Melt chocolate and 3 tbsps. butter over very low heat, stirring constantly. Cool.
• Cream remaining butter with the cream cheese until softened. Gradually add 1/4 cup sugar, creaming until light and fluffy. Stir in one egg, 1 tablespoon flour, and 1/2 teaspoon vanilla until blended. Set aside.
• Beat remaining eggs until fluffy and light in color.
• Gradually add remaining 3/4 cup sugar, beating until thickened.
• Fold in baking powder, salt, and remaining 1/2 cup flour.
• Blend in cooled chocolate mixture. Stir in nuts, almond extract, and remaining 1 teaspoon vanilla. Measure 1 cup chocolate batter and set aside.
• Spread remaining chocolate batter in a greased 8 or 9 inch square pan.
• Pour cheese mixture over the top. Drop measured chocolate from tablespoon onto the cheese mixture; swirl the mixtures together with a spatula just to marble.
• Bake at 350 degrees for 35 to 40 minutes. Cool. Cut into bars or squares.
• Cover and store in refrigerator.

GERMAN CHOCOLATE CREAM CHEESE MARBLE BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Melt the chocolate and 3 tablespoons of the butter in the top of a double boiler over hot water, stirring constantly.
• Set aside to cool.
• Cream the remaining 2 tablespoons butter with the cream cheese until well mixed.
• Gradually add 1/4 cup of the sugar, creaming until fluffy.
• Stir in 1 egg, 1 tablespoon flour and the almond extract.
• Mix well and set aside.
• Beat the remaining 2 eggs until light and fluffy.
• Gradually add the remaining 3/4 cup sugar to the eggs, beating until thickened.
• Mix the 1/2 cup flour, baking powder and salt together, and fold into the egg/sugar mixture.
• Blend in the cooled chocolate and the vanilla, mixing well.
• Measure out 3/4 cup of the chocolate batter into a dish and set aside.
• Add the chopped pecans to the remaining chocolate batter, and spread the batter evenly into a lightly greased 11 X 7 inch pan.
• Pour the cream cheese batter evenly over the chocolate batter in the pan.
• Take the reserved 3/4 cup chocolate batter and drop it onto the cream cheese layer by tablespoons.
• Swirl with a knife to create the marbelized pattern.
• Bake at 350 for 35 minutes.
• Cool completely and cut into squares.
• Store in the refrigerator in an airtight container.

GERMAN CHOCOLATE BROWNIES

Steps:

• Mix dry cake mix with the oleo and the egg, and place in 9x13 pan.
• Layer on top of cake the chips, pecans, and coconut.
• Pour the Eagle brand milk over all.
• Bake in a 350* oven for 30 minutes or until golden brown.

GERMAN CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter an 8- or 9-inch square glass baking pan.
• Mix flour, baking powder, and salt together in a bowl.
• Melt butter in a saucepan over low heat. Add chocolate and stir until melted. Remove from the heat and cool for 10 minutes or more.
• Combine cooled chocolate mixture, sugar, and vanilla extract in a bowl. Add eggs; mix well. Add flour mixture and stir until well combined. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and set the oven to broil.
• Combine brown sugar, melted butter, corn syrup, and milk for topping in a bowl. Stir in coconut and pecans. Drop and gently spread mixture evenly over the warm brownies.
• Broil 4 inches from the heat until topping is bubbly, 1 to 2 minutes. Cool for 1 hour before slicing and serving.

BAKER'S ONE BOWL CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 2 cups sugar; stir until well blended. Add 4 eggs; mix well. Stir in 1 cup flour until well blended; spread into prepared pan.
• Beat cream cheese and remaining sugar, egg and flour in same bowl with whisk until well blended. Spoon over brownie batter; swirl gently with knife.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.