[blindcooks] Re: Cream Cheese Swirl Brownies
- From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Thu, 5 Jun 2014 09:58:00 -0700
You are most welcome John
Hope your nerves settle down, been there
'All that I have seen teaches me to trust God for all I have not seen.'
~Be Blessed,Sugar
> -----Original Message-----
> From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-
> bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
> Sent: Wednesday, June 04, 2014 4:47 PM
> To: blindcooks@xxxxxxxxxxxxx
> Subject: [blindcooks] Re: Cream Cheese Swirl Brownies
>
> That's funny....I was all ready to make a batch of my very rich, dark,
fudgy,
> chocolatey brownies to help me through some of my frayed nerves, but I
> just haven't done it yet. This recipe reminds me of a recipe in my
collection
> for a similar brownie to this recipe, but both cream cheese batter and
> raspberry preserves are marbled into the brownie batter. They
> are amazing brownies for sure. Sugar, thanks for sharing. Jon
>
> ----- Original Message -----
> From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
> To: "2006 Christmas Recipe" <2006ChristmasRecipes@xxxxxxxxxxxxxxx>
> Sent: Wednesday, June 04, 2014 4:04 PM
> Subject: [blindcooks] Cream Cheese Swirl Brownies
>
>
> Cream Cheese Swirl Brownies
>
> Yield: 16 (serving size: 1 brownie)
> Recipe from All You
>
> Cook Time: 45 Minutes Prep Time: 20 Minutes Cool: 1 Hour
> Ingredients
>
> Swirl:
> 4 ounces cream cheese, at room temperature
> 2 tablespoons unsalted butter, at room temperature
> 1 large egg
> 1/4 cup sugar
> 2 tablespoons all-purpose flour
> 1 teaspoon vanilla extract
> Brownies:
> 8 tablespoons unsalted butter
> 4 ounces unsweetened chocolate
> 1 cup sugar
> 1 teaspoon vanilla extract
> 1/8 teaspoon salt
> 2 large eggs
> 1/2 cup all-purpose flour
>
> Preparation
>
> 1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil,
> leaving a 1-inch overhang on 2 sides. Mist foil with cooking spray.
> 2. Make swirl: Using a mixer on medium speed, beat cream cheese and
> butter until creamy. Add egg; beat until smooth. Beat in sugar, flour and
> vanilla until smooth. Set aside.
> 3. Make brownies: In a double boiler, melt butter with chocolate,
> stirring often. Remove from heat; stir in sugar, vanilla and salt.
Transfer
> to a bowl; cool slightly.
> 4. Using a mixer on medium-low speed, beat eggs into chocolate mixture
> 1
> at a time. Sprinkle flour over mixture and gently stir in.
> 5. Spread 1/2 of brownie batter in prepared pan. Carefully spread
swirl
> mixture over brownie batter. Spoon remaining brownie batter on top. Use
> tip
> of a knife to gently swirl through both batters to form a marble pattern.
> 6. Bake until a toothpick inserted into center comes out clean, 40 to
45
> minutes. Let cool on a wire rack for at least 1 hour. Remove brownies from
> pan to cutting board using foil to lift them out. Peel off foil and cut
into
> squares.
>
> Nutritional Information
> Amount per serving
>
> Calories: 217
> Fat: 14g
> Saturated fat: 9g
> Protein: 3g
> Carbohydrate: 22g
> Fiber: 1g
> Cholesterol: 67mg
> Sodium: 55mg
>
> All You
> MAY 2009
> Also featured in: Back to School Special, All You, 2013
>
>
> 'All that I have seen teaches me to trust God for all I have not seen.'
> ~Be Blessed,Sugar
>
>
>
Other related posts:
