Kids Can Bake Raspberry And Cream Cheese Brownie Bites Food

MINI BROWNIE BITES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• Line an 8 by 8-inch pan with foil, leaving a 2-inch overhang. Spray with nonstick spray.
• Melt butter and chocolate in a heavy bottomed saucepan over medium heat stirring constantly.
• Once the chocolate is melted and smooth, stir in the sugar, eggs, salt, and vanilla extract together. Whisk until smooth. Add the flour and stir until thoroughly combined. Pour into pan.
• Bake for 30 minutes. Remove from oven and let cool completely on wire rack.
• Cream Cheese Frosting:
• Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and zest and beat until thoroughly combined. Place frosting in a piping bag with a large star tip.
• Remove brownies from the pan. Using a 1 1/2-inch round ring mold cut out the brownies into circles. Decoratively pipe the frosting on the brownies.

RASPBERRY BROWNIE INDULGENCE

Steps:

• HEAT oven to 350 degrees F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray.
• PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely.
• SPREAD preserves over cooled brownie to within 1/2-inch of edge.
• POINT five-star tip of at a 45-degree angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon.
• MAKE a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge.

RASPBERRY CREAM CHEESE BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Melt butter and chocolate in microwave. When smooth add 2 cups sugar and the vanilla.
• 2. Beat in 4 eggs with mixer. Add the flour, salt, and baking powder- stir this in by hand.
• 3. Pour half of the batter into a greased 9 x 13 pan. In a small bowl, combine cream cheese, 1/3 cup of sugar, and 1 egg. Mix well and spread over batter in pan. Cover with the raspberry jam.
• 4. Spoon the remainder of the brownie batter over the jam. Bake for 35-40 minutes.

RASPBERRY CREAM CHEESE BROWNIES

Steps:

• PREPARE FILLING Adjust oven rack to middle position and heat oven to 350°F Line 13- by 9-inch baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.
• MIX BATTER Combine flour, baking powder, and salt in bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, 1 to 2 minutes. Whisk in ½ cup jam; let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.
• LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop filling over batter and spread into even layer. Dollop warm jam over filling and, using toothpick, swirl jam through filling. Spread remaining batter evenly over filling.
• BAKE BROWNIES Bake until toothpick inserted in center comes out with few wet crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.).

RASPBERRY CREAM CHEESE BROWNIES

Steps:

• Preperation:
• Preheat oven to 350° with rack in upper third. Grease an 8" x 8" pan with butter, line with parchment paper, and grease and flour parchment paper.
• Put chocolate and 4 Tbsp butter in a heatproof bowl set over a saucepan of 2" simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.
• In a small bowl, beat 2 eggs. Whisk eggs into chocolate mixture. Add 3/4 cup sugar and beat until combined. Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 tsp vanilla. Spread batter in prepared pan.
• For the cream cheese layer: In a medium bowl, stir together cream cheese and remaining 2 tbsp butter until smooth and thoroughly combined. Add remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in remaining 1 tbsp flour and remaining 1/2 tsp vanilla. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
• Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
• The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.