Magnolia Cream Cheese Brownies Recipes

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MAGNOLIA CREAM CHEESE BROWNIES



Magnolia Cream Cheese Brownies image

This dessert was voted dessert of the month in Southern Living Magazine's March 2001 issue. It is made and served at Magnolias in Charlestown, South Carolina. There is a caramel sauce and chocolate sauce that is traditionally served over the brownie and then topped off with vanilla ice cream. Talk about decadent! You don't need to make both of the sauces to still have a great brownie.

Provided by Juenessa

Categories     Bar Cookie

Time 1h10m

Yield 18 brownies

Number Of Ingredients 21

4 (1 ounce) unsweetened chocolate squares
4 (1 ounce) semi-sweet chocolate baking squares
1/3 cup butter or 1/3 cup margarine
2 (3 ounce) packages cream cheese, softened
1/4 cup butter or 1/4 cup margarine, softened
2 cups sugar, divided
6 large eggs, divided
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 1/2 cups semisweet chocolate morsels, divided
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter
1 cup firmly packed light brown sugar
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 dash salt
1 cup whipping cream
8 ounces semi-sweet chocolate baking squares, chopped

Steps:

  • Microwave first 3 ingredients in a 1-quart glass bowl at HIGH 2 minutes or until melted, stirring once. Cool and set aside.
  • Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
  • Add 2 eggs, 1 at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels; set aside.
  • Beat remaining 4 eggs in a large bowl at medium speed with an electric mixer. Gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla extract; beat mixture until well blended.
  • Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended, and stir in remaining 1 cup chocolate morsels.
  • Reserve 3 cups chocolate batter; spread remaining batter evenly in a greased 13- x 9-inch pan. Pour cream cheese mixture over batter. Top with reserved 3 cups batter, and swirl mixture with a knife.
  • Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool and cut brownies into squares.
  • Caramel Sauce:.
  • Melt butter in a heavy saucepan over medium heat; add sugar, and cook, stirring constantly, until mixture boils. Gradually add cream, vanilla, and salt, stirring constantly, until mixture boils. Remove from heat.
  • Yields 1 1/2 cups.
  • Chocolate Sauce:.
  • Bring cream to a boil in a heavy saucepan; remove from heat.
  • Add chocolate, stirring until melts.
  • Yields 1 3/4 cups.
  • **Cook time is just for the brownies and does not include making either of the sauces.

Nutrition Facts : Calories 606.9, Fat 37.4, SaturatedFat 22.6, Cholesterol 138, Sodium 304.6, Carbohydrate 67.5, Fiber 3.6, Sugar 54.7, Protein 6.6

CREAM CHEESE SWIRL BROWNIES



Cream Cheese Swirl Brownies image

Who says beautiful desserts have to be hard to make? Not Betty! Thanks to Betty Crocker™ Supreme original brownie mix, these beautiful brownies with cream cheese look like fancy bakery treats, but they come together with just 15 minutes of prep work on your part.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

3 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
1 egg, separated, yolk reserved for brownie batter
1/2 teaspoon vanilla
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
1/2 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 22 g, TransFat 0 g

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