Frozen Cream Cheese Brownies From The Fat Witch Ba Recipes

FAT WITCH BROWNIES

Steps:

• Preheat oven to 350°. Grease a 9″x 9″ baking pan with butter. Dust with flour, tapping out the excess.
• Melt butter and chocolate in a saucepan over low heat (or in the microwave), stirring frequently. Set aside.
• Beat sugar, eggs, and vanilla. Add cooled chocolate mixture and mix until well blended.
• Sift together flour and salt. Add to chocolate mixture, mixing gently until well combined.
• Spread batter evenly in prepared pan. Bake 30-33 minutes, or until a toothpick inserted in the center comes out with only dry crumbs. Cool on rack for 1 hour before cutting into bars.

CLASSIC FAT WITCH DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350° F (375° F for high altitude baking). Line a 9-inch square baking pan with aluminum foil and spray with baking spray or lightly butter and dust with flour. Tap out the excess flour.
• In a small saucepan, melt the butter and chocolate over low heat stirring frequently.
• Meanwhile in a stand mixer, beat the sugar, eggs and vanilla on high until the mixture is creamy, about 3-5 minutes. You may want to cover the mixer with a towel so it doesn't splatter.
• Add the warm chocolate mixture to the egg and sugar mixture for 30 seconds to 1 minute until the mix is shiny and creamy.
• Add the flour and pinch of salt and pulse the mixer on low just until the flour is mixed in being careful not to over mix. If you wish to add toasted nuts, more chocolate chips, or dried fruit this is the time to do it.
• Spread the batter in the pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and allow to cool completely before cutting.

CREAM CHEESE BROWNIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• In top of a double boiler, melt chocolate chips and shortening, stirring frequently until smooth. Pour into a large bowl, and mix in sugar, cream cheese, and eggs. Stir in vanilla and almond extracts. Gradually mix in flour, baking powder and salt. Fold in almonds and pour the batter into pan.
• Bake for 35 to 40 minutes in the preheated oven, until toothpick inserted near the center comes out clean. Let cool in pan before cutting into bars.

CREAM CHEESE BOXED BROWNIES RECIPE BY TASTY

Steps:

• In a small bowl mix the cream cheese filling ingredients.
• Pour the cream cheese mixture onto brownie batter and swirl into batter with a knife.
• Bake according to package and serve.
• Enjoy!

CREAM CHEESE SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

FAT WITCH BROWNIES

Steps:

• 1. grease a 9 x 9" baking pan with butter. Dust with flour and Out the excess. Preheat the oven to 350°. Melt the butter and chocolate in a small pan over low heat, stirring frequently. Set aside to cool. Cream the sugar, eggs, and vanilla together. Add the cooled chocolate mixture and mix until well blended.
• 2. Mix the flour and salt and then sift together directly into the chocolate mixture. Mix the batter gently until well combined and no trace of the dry ingredients remain. At this point, if desired, stir in any extras like walnuts.
• 3. Spread the batter evenly into prepared baking pan and bake for 33 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter on it. Remove from the oven and cool on a rack for one hour. Cut just before serving. Makes 12 to 16 brownies.

FROZEN CREAM CHEESE BROWNIES FROM THE FAT WITCH BA

Steps:

• 1. grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°. Melt the butter and chocolate in a small pan over low heat, stirring frequently, until melted. Set aside to cool.
• 2. Beat the cream cheese and 1/4 cup of the sugar in a medium bowl until smooth. Beat in one egg and set the mixture aside.
• 3. Place the remaining 1 1/4 cups of sugar in a large bowl and beat in the remaining three eggs, one at a time until smooth. Add the vanilla and chocolate mixture and mix until well blended.
• 4. Measure the flour and salt and then sift together directly into the chocolate batter. Mix the batter gently until well combined and no trace of the dry ingredients remains
• 5. spread three quarters of the chocolate batter evenly into prepared baking pan. Pour the cream cheese mixture evenly over the top of the chocolate layer in the pan. Then gently pour the remaining chocolate batter over the top of the cream cheese layer, spreading evenly with a spatula.
• 6. Dip a rounded edged knife in the pan and lift straight up , creating a marbled effect in the batter. Repeat to create a pattern, either random or in rows.
• 7. Bake for 45 minutes or until toothpick inserted in center comes out clean or with only crumbs, not batter on it. Remove from the oven and cool on a rack for 1 1/2 hours. Freeze brownies in the pan for 45 minutes. Wrap any uneaten pieces with plastic or foil and return to the freezer. Makes 12 to 16 brownies.

CREAM CHEESE BROWNIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a double boiler, melt chocolate over low heat with 3 tablespoons of butter. Set aside to cool. In a medium bowl, mix together 2 of the eggs and sugar until thick. Stir in baking powder, salt and 1/2 cup of flour. Blend in cooled chocolate, nuts and vanilla extract. Set aside.
• In a separate bowl, cream 2 tablespoons of butter with the cream cheese. Gradually stir in 1/4 cup of sugar. Blend in one egg,1 tablespoon of flour, and 1/2 teaspoon vanilla extract.
• Spread half of the chocolate batter in a pan. Layer on all of the cream cheese batter. Spoon on the remaining chocolate batter in spots. Zigzag through batter with a knife to create a marbling effect.
• Bake 35 to 40 minutes in the preheated oven. Let cool on wire rack before cutting into squares.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350F. Grease a 9×9 or 8×8 baking pan (or line with parchment for easy removal), set aside.
• 2. In a medium sauce pan over medium heat melt together butter and chocolate. Stir frequently until fully melted and combined. Remove from heat to cool for 10-15 minutes (you can transfer to fridge for 5 minutes to speed up process).
• 3. Once the chocolate butter mixture has cooled, add in the 3/4 cup of granulated sugar, stirring until dissolved. Add in eggs, whisking in one at a time until smooth. Stir in vanilla extract and milk or creamer.
• 4. Sift in flour, cocoa and salt to avoid lumps in batter. Use spatula to gently combine until batter is smooth. Set sauce pan aside while you make your cream cheese layer.
• 5. Make the cream cheese layer: In a medium bowl using electric mixer or paddle attachment of stand mixer, beat together softened cream cheese until fluffy. Add in egg yolk and sugar beating again until fully combined. Set aside.
• 6. Transfer brownie batter to prepared baking pan, reserving 1/3 cup of batter.
• 7. Next drop in spoonfuls of the cream cheese mixture on top of the brownie batter. See picture in post. Cover with the remaining brownie batter, then use butter knife to gently create swirls, moving the knife in a zigzag motion.
• 8. Bake brownies for 25-35 minutes, until inserted toothpick into center of pan comes out with little to no crumbs. If brownies start to crack after 22 minutes but middle is not done, cover pan with foil and bake for another 5-10 minutes. Make sure your brownies aren't over-baked! Once brownies have finished baking, allow to cool in pan at room temperature for one hour, before transferring to fridge to cool for an additional 2-4 hours.
• 9. Gently remove brownies from pan once chilled, placing on cutting mat. Use large sharp knife to cut the brownies into 16 squares. Brownies will be deliciously fudgy since they've chilled. Store leftovers in container in fridge, up to 1 week. Enjoy!