Almond Cream Cheese Brownies Recipe 42

ALMOND JOY BROWNIES

Steps:

• Preheat oven to 325°, then line an 8"-x-8" baking pan with foil, leaving overhang on the sides, and spray with cooking spray.
• In a large microwave-safe bowl, combine butter, sugar, cocoa, and salt and heat on high power to melt, about 45 seconds. Stop to stir, then heat in 10-second bursts until mixture has melted and can be stirred smooth.
• Add vanilla and eggs and stir vigorously until batter is thick, shiny, and well blended. Add flour and stir until just combined, then pour batter into prepared pan and spread evenly.
• Bake until a toothpick in the center emerges slightly moist with batter, 22 to 25 minutes. (Check with a toothpick; your batch may need a few minutes longer, but do not bake longer than 30 minutes.)
• While brownies cool, prepare coconut mixture. In a bowl, stir together shredded coconut and sweetened condensed milk, then spread the mixture evenly over cooled brownies. Sprinkle almonds over coconut.
• Add melted chocolate to a Ziploc bag, then snip a small hole in the corner and drizzle over brownies.
• Let set in the refrigerator at least 30 minutes before cutting into squares. (Brownies can be stored in an airtight container in the fridge up to 4 days.)

ALMOND BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually add to chocolate mixture., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (brownies may appear moist). Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.,

VIENNESE (AKA ALMOND CREAM CHEESE) BROWNIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high until smooth. Add the sugar, then the egg and extract, beating on medium until fully incorporated, and scraping down the bowl with a rubber spatula, as needed. Do not worry if the mixture is a bit clumpy. Set aside.
• Preheat the oven to 350 degrees. Spray a 13x9x2" pan with cooking spray. Line the bottom with parchment paper and spray again. Set aside.
• Place a large heat-proof mixing bowl in a medium sauce pan with a couple of inches of water in it (ie: make a double boiler). The bottom of the mixing bowl should not touch the water. Place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk.
• Meanwhile, place the flour, cocoa powder, and salt in a medium bowl and whisk. Set aside.
• Once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the sugars. Whisk well (I recommend doing this while the chocolate mixture is still hot, as the sugar melts and is incorporated beautifully). Once combined, add the eggs, yolk, and vanilla all at once and very gently incorporate the eggs/yolk into the chocolate/sugar mixture. Do not over whisk! Gently, gently, gently is the key. Finally add the dry ingredients all at once. Switch to a rubber spatula and - again - very gently fold the dry into the wet - a few streaks of dry is okay.
• Pour half of the the batter into the prepared pan. Top with spoonfuls of the cream cheese mixture. Add the rest of the brownie batter, and using a long wooden skewer, make swirly patterns all over the top of the brownies, dragging the skewer through the pockets of cream cheese and swirling it into the pockets of batter.
• Bake for 20-22 minutes, rotating the pan after 10 minutes. Begin checking the brownies with a toothpick at 18 minutes (just in case your oven is running hot). Try to stick the toothpick in a brownie section, as opposed to a cream cheese section. The toothpick should have moist-ish crumbs on it when the brownies are done. Let them come to room temperature on the counter. Tefrigerate, and then slice and serve.
• Brownies will keep tightly wrapped in the refrigerator for 3 days, but I personally freeze any and all leftovers and eat them straight from the freezer whenever I feel the need.

ALMOND CREAM CHEESE BROWNIES RECIPE - (4.2/5)

Steps:

• Make the almond cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high until smooth. Add the sugar, then the egg and extract, beating on medium until fully incorporated, and scraping down the bowl with a rubber spatula, as needed. Do not worry if the mixture is a bit clumpy. Set aside. Make the brownies. Preheat the oven to 350 degrees. Spray a 13x9x2" pan with cooking spray. Line the bottom with parchment paper and spray again. Set aside. Place a large heat-proof mixing bowl over a medium sauce pan with a couple of inches of water in it (ie: make a double boiler). The bottom of the mixing bowl should not touch the water. Place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk. Meanwhile, place the flour, cocoa powder, and salt in a medium bowl and whisk. Set aside. Once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the light brown and granulated sugars. Whisk well (I recommend doing this while the chocolate mixture is still hot, as the sugar melts and it incorporates beautifully). Once combined, add the eggs, yolk, and vanilla all at once and very gently incorporate the eggs/yolk into the chocolate/sugar mixture. Do not over whisk! Gently, gently, gently is the key. Finally add the dry ingredients all at once. Switch to a rubber spatula and - again - very gently fold the dry into the wet - a few streaks of dry is okay. Pour half of the the batter into the prepared pan. top with spoonfuls of the cream cheese mixture. Add the rest of the brownie batter, and using a long wooden skewer, make swirly patterns all over the top of the brownies, dragging the skewer through the pockets of cream cheese and swirling it into the pockets of batter. Bake for 20-22 minutes, rotating the pan after 10 minutes. begin checking the brownies with a toothpick at 18 minutes (just in case your oven is running hot). Try to stick the toothpick in a brownie section, as opposed to a cream cheese section. The toothpick should have moist-ish crumbs on it when the brownies are done. If the toothpick is clean or the crumbs are dry, you've over-baked the brownies and you will hate yourself. :) Let them come to room temperature on the counter. Refrigerate, and then slice and serve. Brownies will keep tightly wrapped in the refrigerator for 3 days, but I personally freeze any and all leftovers and eat them straight from the freezer whenever I feel the need.

ALMOND CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350°F Grease a 9x13in pan.
• In a small bowl, combine flour, baking powder and salt. In a large saucepan, melt butter and chocolate over low heat, stirring until smooth. With a wooden spoon, beat in 1 1/2 cups of sugar. Add 4 eggs and 2 teaspoons of vanilla, beat until well blended. Stir in flour mixture just until blended.
• In a small bowl, with mixer at medium speed, beat cream cheese until smooth, gradually beat in remaining sugar. Beat in remaining egg, almond extract and vanilla until just blended.
• Spread 1/2 of the chocolate batter in prepared pan. Spoon creamcheese mixture in large dollops on top of chocolate. Spread remaining chocolate batter over cream cheese mixture. "Marble" with a butter knife by swirling the knife in broad strokes.
• Bake until a toothpick inserted in the center comes out almost clean, about 35-40 minutes.
• Cool completely before cutting.