FUDGY MARBLED CHEESECAKE BROWNIES
Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 16 brownies
Number Of Ingredients 9
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.
MRS. FIELD'S CHEESECAKE BROWNIE CUPS
Make and share this Mrs. Field's Cheesecake Brownie Cups recipe from Food.com.
Provided by Marie
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For cream cheese filling, mix all ingredients together, blend well and set aside.
- For brownies, mix all ingredients together until smooth.
- Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
- Line 12 muffin cups with paper cupcake liners.
- Fill cups 1/2 full, then spoon cream cheese mixture on top of the brownie batter until the cup is 3/4 full.
- Top with a scant teaspoon of brownie batter.
- Place in a preheated 350° oven for 20 to 25 minutes until done.
Nutrition Facts : Calories 430.7, Fat 23.6, SaturatedFat 7.5, Cholesterol 93.7, Sodium 135.1, Carbohydrate 51.9, Fiber 1.3, Sugar 39.2, Protein 5.2
MRS. FIELD'S CHEESECAKE BROWNIE CUPS
Make and share this Mrs. Field's Cheesecake Brownie Cups recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the cheesecake ingredients; blend well. Set aside.
- Brownies:.
- Mix all ingredients together until smooth.
- Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
- Fill cupcake cups 1/2 full, spoon cream cheese mixture on top of the brownie batter until the cupcake cup is 3/4 full.
- Top with a scant teaspoons of brownie batter.
- Place in a preheated 350 degree oven between 20 - 25 minutes until done.
Nutrition Facts : Calories 215.3, Fat 11.8, SaturatedFat 3.7, Cholesterol 46.9, Sodium 67.5, Carbohydrate 25.9, Fiber 0.6, Sugar 19.6, Protein 2.6
MRS FIELDS AUTHENTIC BROWNIE RECIPE
This recipe comes from my mum's friend who comes from California. She got the recipe from a friend who worked in a Mrs Field's store back in the 1980's and had to bake a huge batch everyday. I am told that this is the authentic recipe!!!
Provided by cookingpompom
Categories Dessert
Time 42m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl beat the butter, sugar and cocoa until combined, not creamed.
- Add the eggs one at a time, beating to just combine after each addition.
- Add the flour, vanilla and half the choc chips and stir until just combined. Don't over mix or the brownies will be tough.
- Pour the mixture into a greased 9x13 inch pan.
- Pour the remaining choc chips over the top, getting a little everywhere. Use your hand to gently press the choc chips into the batter so they don't burn.
- Bake at 350oF (160oC) for 32 minutes.
- Cool for one hour, then place in the fridge until chilled.
- Do not slice or eat until the next day - this is VERY important.
MRS. FIELDS SUPER FUDGE BROWNIES
Make and share this Mrs. Fields Super Fudge Brownies recipe from Food.com.
Provided by BonnieZ
Categories Bar Cookie
Time 1h15m
Yield 16 2inch brownies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F and grease an 8x8 baking pan.
- Combine unsweetened chocolate and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted.
- Remove from the heat and stir until smooth.
- In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color--about 5 minutes.
- Add sugar and blend on low until thoroughly combined.
- Add vanilla and melted chocolate to the egg sugar mixture.
- Blend on low until smooth.
- Add the flour and mix thoroughly.
- Pour batter into greased pan.
- Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.
- Bake on center rack of oven for 45-55 minutes.
- The batter should be set and a toothpick inserted into the center should come out clean.
- Do not overbake.
- Cool to room temperature.
- Cover and refrigerate for at least one hour.
- Cut and serve chilled.
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