Loaded Cream Cheese Halloween Brownies Food

LOADED CREAM CHEESE HALLOWEEN BROWNIES

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
• To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don't scramble.
• Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
• Add the flour, salt, and stir until smooth and combined without overmixing.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
• To a medium bowl, add the cream cheese, egg, sugar, and beat with a handheld electric mixer on high speed for about 2 minutes, or until mixture is smooth. Stop to scrape down the sides of the bowl as necessary.
• Add the Yellow Food Color, Red Food Color, and mix to incorporate. As needed, add additional drops of food color to achieve the desired shade of orange. Remember to add slowly because you can't un-do it once you add it.
• Turn mixture out over the brownie layer in heaping tablespoon-sized dollops, leaving a bare 1/2-inch perimeter around the edges (the cream cheese is prone to burning if you add it right up to the edge so leave some space). Take your time and evenly smooth the dollops together to form an solid layer.
• Evenly sprinkles the sandwich cookies, chocolate chips, and bake for about 43 to 45 minutes, or until brownies are done. The toothpick test is tricky since you'll hit melted chocolate chips and soft cream cheese, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel 'thick' and set and not runny.
• Allow brownies to cool uncovered on a wire rack for about 2 hours.
• Cover with foil and refrigerate for at least 3 to 4 hours (I prefer overnight) before slicing and serving. The cream cheese needs to be chilled and set before slicing.

EASY CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350 F degrees.
• Prepare the brownie mix according to package directions (water, oil, eggs).
• Pour into a greased 13x9-inch baking pan.
• Beat cream cheese with electric mixer on medium speed until smooth.
• Add sugar and mix. Add vanilla and egg; mix until well-blended.
• Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween.
• Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
• Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

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.

CREAM CHEESE BROWNIES!

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, salt and baking powder.
• Melt butter and remove from heat.
• Stir in the cocoa.
• Beat in the eggs, sugar and the vanilla.
• Fold in the dry ingredients.
• Pour in 1/2 the batter in a 9" greased square casserole dish or baking pan.
• Spread Cream Cheese Filling on top CAREFULLY!
• Top with remaining chocolate batter.
• Pull a knife through all of the layers to create a marbled effect.
• Bake covered with tin foil or a glass lid for 40-45 minutes or until a toothpick inserted into the brownies comes out clean.
• Cream Cheese Filling: Beat the cream cheese.
• Gradually add the 1/3 cup sugar, 1 egg and the 1/2 tsp vanilla until the filling is very smooth.