CREAM CHEESE MINT SWIRL BROWNIES WITH CHOCOLATE GLAZE
Make and share this Cream Cheese Mint Swirl Brownies With Chocolate Glaze recipe from Food.com.
Provided by littleturtle
Categories Bar Cookie
Time 50m
Yield 36 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In a microwavable bowl, combine baking chocolate, chocolate chips, and 1/3 cup butter; microwave on HIGH, stirring every 30 seconds, until melted and smooth (cool slightly - 5 minutes).
- Cream together cream cheese, 1/4 cup butter and sugar; beat in eggs.
- Stir together flour, baking powder and salt; stir into creamed mixture.
- Spoon half the batter into the melted chocolate, and stir in nuts.
- Drop chocolate by tablespoonsful, checkerboard fashion, into a greased & floured 9" square pan.
- Add peppermint extract and green food coloring to remaining batter, and spoon green batter into spaces between chocolate batter.
- Swirl to marbleize (do NOT over mix).
- Bake for 15-20 minutes.
- To prepare Chocolate Glaze melt the butter and chocolate over low heat, stirring constantly; remove from heat, and stir in remaining ingredients until crumbly.
- Blend in boiling water until glaze is of a pourable consistency (about 2 tablespoons).
- Remove brownies from oven and pour chocolate glaze over top.
- Cut at once into bars, then cool.
MINT SWIRL BARS RECIPE - (4.7/5)
Provided by Nicole S
Number Of Ingredients 17
Steps:
- In a bowl, beat cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Transfer half of the batter to another bowl; stir in nuts and chocolate. Spread into a greased 9-in. square baking pan. Stir peppermint extract and food coloring if desired into remaining batter. Spoon over chocolate layer; cut through batter with a knife to swirl. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a saucepan, melt chocolate and butter. remove from the heat; stir in confectioners' sugar, vanilla and enough water to achieve glaze consistency. Pour over brownies and spread evenly. Cut into bars.
MINT SWIRL BROWNIES
Love Mint & Chocolate. These are pretty also. Add to a cookie tray for that touch of green color, and the mint flavor. From a 1981 cookie book.
Provided by ChrisF
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Cream together cream cheese, butter and sugar, beat in eggs.
- Stir together flour, baking powder, and salt; stir into creamed mixture.
- Spoon half of the batter into another bowl; stir in nuts and chocolate.
- Drop chocolate batter from tablespoon checkerbord fashion into greased 9X9X2 inch baking pan.
- To remaining batter, stir in extrast and food coloring.
- spoon green batter into open spaces in baking pan.
- Swirl with spatula to marble; do not over stir.
- Bake at 350 degrees for 15 to 20 minutes.
- Cool.
- Glaze: Melt chocolate and butter over low heat; stir constantly.
- Remove from heat; stir in powder sugar and vinilla till crumbly.
- Blend in enough boiling water till pouring consistency.
- Pour glaze over top and cut into bars.
MINT CREAM CHEESE SWIRL BROWNIES
This is a variation of the One-Bowl Brownies recipe from the Baker's Unsweetened Chocolate package, which is my go-to brownie recipe, made better by the addition of melted mint chips. If you want to go really minty, you could add a little dash of peppermint extract to the mix, but I think it was pleasantly minty without it.
Provided by elastigirl
Categories Bar Cookie
Time 55m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, then grease the foil (cooking spray works well).
- In a large bowl, melt the unsweetened chocolate and butter together (you can do this in a double boiler or in the microwave on HIGH for 2 minutes). Set aside and let cool about 10 minutes.
- Add sugar, vanilla, and 4 eggs to chocolate mixture, and stir until well-combined.
- Add 1 cup flour and stir until flour is completely incorporated.
- In a separate mixing bowl, melt 1 cup green mint chips (again, on a double-boiler setup or in the microwave).
- Add softened cream cheese, 1 egg, and 2 tablespoons flour, and beat on medium speed until mixture is well-combined (it will be a little fluffy and thick).
- Spread the chocolate mixture into the greased foiled pan.
- Drop spoonfuls of the mint/cream cheese mixture evenly over the chocolate and swirl a knife around the pan several times to create a marbled effect.
- Bake for 40 minutes at 350 degrees, or until a toothpick inserted in the middle comes out with fudgy crumbs (DO NOT overbake).
PEPPERMINT SWIRL COOKIES
Make and share this Peppermint Swirl Cookies recipe from Food.com.
Provided by Misti_Country_Girl
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350*.
- Beat butter, powdered sugar and vanilla in large mixing bowl. Stir in flour.
- Divide dough in half.
- Stir peppermint extract and food coloring into one half.
- Divide each color of dough in half.
- Shape each piece of dough on generously floured surface into rope, 12 inches long.
- PLace 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
- Cut twisted ropes into 1/2-inch pieces; shape into a ball.
- Place about 1 inch apart onto ungreased cookie sheet.
- Flatten to about 1/4-inch thickness with greased bottom of a glass dipped in sugar.
- Bake 7 to 9 minutes or until set.
- Remove from cookie sheet to wire rack; cool.
CHOCOLATE-FROSTED MINT BARS
Love the combo of chocolate and mint? Here's a bar you'll want to try again and again.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In small bowl, beat cream cheese and 1/4 cup sugar with spoon until smooth. Stir in 1 egg, the mint extract and food color until well mixed; set aside.
- In 3-quart saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly; remove from heat. Cool 15 minutes or until slightly cooled.
- Stir 2 cups sugar and 2 teaspoons vanilla into chocolate mixture. Add 4 eggs, one at a time, beating well with spoon after each addition. Stir in flour. Spread in pan. Carefully spoon cream cheese mixture over brownie mixture. Lightly swirl cream cheese mixture into brownie mixture with knife for marbled design.
- Bake 45 to 50 minutes or until set. Cool 30 minutes at room temperature. Refrigerate 1 hour.
- Meanwhile, in 2-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to rolling boil, stirring frequently; remove from heat. Stir in 2 oz chocolate until melted. Stir in 1 teaspoon vanilla and the powdered sugar. Beat with spoon until smooth. Frost chilled bars with Chocolate Frosting. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 16 g, TransFat 0 g
MINT BAILEYS BARS
This Baileys bars recipe is a combo of two St. Patrick's Day goodies. You can use any type of chips in the brownies, and you can choose to swirl in the cheesecake instead of using it as a separate topping. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 64 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa and salt; fold in Andes chips. Spread into prepared pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours or overnight., Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 96 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 54mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-MINT SWIRL CAKE
From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is-you guessed it-icing on the cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
- In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
- Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 23 g, TransFat 0 g
More about "mint swirl bars recipe 475 food"
CLASSIC MINT CHOCOLATE BROWNIES - SALLY'S BAKING …
From sallysbakingaddiction.com
ROBINHOOD | CHOCOLATE SWIRL SQUARES
From robinhood.ca
MINT CHOCOLATE CHIP CHEESECAKE BROWNIES - SALLY'S …
From sallysbakingaddiction.com
MINT CHOCOLATE FUDGE - CHOCOLATEY SWIRLS OF MINTY FLAVOR!
From favfamilyrecipes.com
MINT CHOCOLATE SWIRL BARK | LOVE AND OLIVE OIL
From loveandoliveoil.com
CHOCOLATE MINT SWIRL COOKIES RECIPE - TABLESPOON.COM
From tablespoon.com
CLASSIC PEANUT BUTTER SWIRL BARS RECIPE - EASY FAMILY …
From easyfamilyrecipes.com
MINT CHOCOLATE BROWNIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
THE BEST GRASSHOPPER BROWNIE BARS - MARIA'S MIXING BOWL
From mariasmixingbowl.com
MINT SWIRL BARS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHOCOLATE MINT FUDGE CRUMB BARS - MOORE OR LESS COOKING
From mooreorlesscooking.com
60 IRRESISTIBLE MINT CHOCOLATE DESSERTS | TASTE OF HOME
ULTIMATE ARBY’S MINT CHOCOLATE SWIRL SHAKE: COPYCAT RECIPE
From cookthink.com
GRASSHOPPER CHEESECAKE BARS RECIPE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love