Marbled Brownie Fudge Pie Food

FUDGE BROWNIE PIE

Steps:

• In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.

MARBLED CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.
• In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish.
• Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design.
• Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve.

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.

MARBLED BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9 by 13-inch baking pan with parchment paper, so that the edges of the paper come up the sides. Lightly butter the paper.
• Put both the semisweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Whisk until smooth. (Alternatively, melt in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Whisk the flour and salt in a bowl.
• In a large bowl whisk together the eggs, sugar, and vanilla. Stir the chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
• For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla until smooth. Drop very large spoonfuls of the cream cheese mixture onto the surface of the brownie batter. Insert a butter knife through the batter to the bottom of the pan. With the flat edge of the knife, make swirling motions through the batters, occasionally lifting the knife through the top, until the dark and light batters are marbled.
• Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, 30 to 35 minutes. Cool the brownies in the pan on a rack.
• To take the brownies out of the pan, lift the edges of the paper. Cut the brownies into squares. Serve.
• Copyright 2003 Television Food Network, G.P. All rights reserved

PHILADELPHIA MARBLE BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Prepare brownie batter as directed on package; spread into greased 13x9-inch pan.
• Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
• Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

MARBLED FUDGE

Steps:

• Line an 8-inch square baking dish with foil. Coat with vegetable oil. Melt 1 3/4 cups white chocolate chips with 3/4 cup condensed milk in a microwave-safe bowl in the microwave in 30-second intervals. Stir in 1/2 teaspoon vanilla and a pinch of salt.
• In another microwave-safe bowl, melt the remaining 3/4 cup white chocolate chips with the remaining 1/4 cup condensed milk in 30-second intervals. Stir in the remaining 1/4 teaspoon vanilla and a pinch of salt. Tint with blue gel food coloring.
• Pour the white mixture into the baking dish. Pour the blue mixture on top and swirl with a toothpick or knife. Refrigerate until set. Cut into pieces.

BEST FUDGE BROWNIE PIE

Steps:

• Preheat oven to 375°.
• Bake the pastry shell for 10 minutes; remove from oven.
• Reduce temperature to 325°.
• In a saucepan over low, melt the chocolate chips with butter.
• In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth.
• Add nuts and pour mixture into baked pastry shell.
• Bake 35 to 45 minutes or until center is set.
• Let cool a bit before serving.

CREAMY CHOCOLATE MARBLE FUDGE

Steps:

• Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
• Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
• Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
• Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.

MARBLE FUDGE BROWNIES

Steps:

• Cream shortening and sugar till fluffy; beat in eggs just until blended.
• Mix in vanilla.
• Stir together flour, baking powder, and salt; stir into.
• creamed mixture.
• Spoon half of the batter into another bowl.
• Dissolve coffee crystals in the water; stir coffee and melted chocolate into remaining batter.
• Drop chocolate mixture from tablespoon checkerboard.
• fashion into greased 13"x9"x2" baking pan, and fill in the open spaces with light batter.
• Lightly swirl batters together with a spatula to marble (do NOT overmix).
• Bake at 350F for 22-25 minutes, and immediately sprinkle milk chocolate pieces over top.
• Let stand 2-3 minutes to melt; spread chocolate evenly over brownies, and sprinkle with almonds.
• Cool; cut into bars.

MARBLE FUDGE BROWNIES FOR TWO

Steps:

• Preheat the oven to 325°.
• Lightly butter and dust (use unsweetened cocoa powder) two 4-by-1 1/4-inch round fluted tartlet pans with removable bottoms.
• Slowly stir butter and chocolate over low heat in a small sauce pan until softened. Remove pan from the heat and let cool slightly. In a larger mixing bowl, whisk the egg with 6 tablespoons of the sugar until combined. Add the melted chocolate to the egg mixture and stir in the flour and salt. Spread the batter into the awaiting pans.
• In a separate bowl, mix the cream cheese with the remaining sugar until smooth and creamy. Add egg yolk and vanilla to the cream cheese and mix until blended. Evenly spoon the cream cheese mixture over the chocolate batter in each pan. Swirl the batters together in 2-3 strokes with a fork.
• Bake the brownies for about 35 minutes at 325 degrees. The brownies should be lightly browned and slightly puffed, but should not be completely set in the center. Place the tartlets on a wire rack and allow setting before attempting to remove from the pan, at least 15 minutes. Serve warm with a dollop of whipped cream.

MARBLE FUDGE BROWNIES

Steps:

• Preheat the oven to 325°. Lightly butter two 4-by-1 1/4-inch round fluted tartlet pans with removable bottoms. Dust the molds with unsweetened cocoa powder, tapping out any excess cocoa.
• In a small saucepan, melt the butter (cut into chunks) and chocolate over low heat. Remove the melted chocolate from the heat and let cool slightly. In a medium bowl, whisk the egg with 6 tablespoons of the sugar until blended. Add the melted chocolate and stir in the flour and salt. Pour the batter into the tart pans.
• In a medium bowl, beat the cream cheese with the remaining 2 tablespoons of sugar until smooth. Add the egg yolk and vanilla and beat until smooth. Spoon half of the cream cheese batter over the chocolate batter in each tart pan. Using a fork, decoratively swirl the batters together in 3 strokes.
• Bake the brownies for about 35 minutes, or until lightly browned and slightly puffed, but not completely set in the center. Let cool on a wire rack for 15 minutes before unmolding. Serve warm with whipped cream.

MARBLED CHOCOLATE BROWNIES

Steps:

• Butter and line a 23cm square brownie tin (or a similar size rectangular tin) and heat oven to 180C/fan 160C/gas 4. Put the dark and white chocolates into two separate large bowls and add half of the butter to each. One bowl at a time, heat in the microwave on High for 1½ mins, stirring halfway, until the chocolate and butter are both melted. Alternatively, melt over a pan of simmering water (making sure the water doesn't touch the base of the bowl). Stir until the chocolate and butter are totally incorporated.
• Add 150g sugar and 2 beaten eggs to each bowl, then beat until smooth. Now stir 50g of the flour into the dark chocolate mix and the remaining 90g into the white mix.
• Spoon tbsps of the batter into the tin, alternating dark and white chocolate to make a patchwork pattern of blobs. Once the bottom of the tin is covered, go over the first layer, spooning white on top of the dark blobs and dark on top of the white. To marble the brownies, pull a skewer through the pan several times to make feathery swirls.
• Bake for 35 mins or until the middle of the brownie is just set and the white chocolate patches on top have a pale golden crust. Leave to cool completely in the tin before cutting into 16 squares. Will keep in an airtight container for up to 3 days, or freeze for up to 1 month.