Time 1h Yield 24 serving(s) Number Of Ingredients 16 Steps:
Cream together cream cheese, butter and sugar, beat in eggs. Stir together flour, baking powder, and salt; stir into creamed mixture. Spoon half of the batter into another bowl; stir in nuts and chocolate. Drop chocolate batter from tablespoon checkerbord fashion into greased 9X9X2 inch baking pan. To remaining batter, stir in extrast and food coloring. spoon green batter into open spaces in baking pan. Swirl with spatula to marble; do not over stir. Bake at 350 degrees for 15 to 20 minutes. Cool. Glaze: Melt chocolate and butter over low heat; stir constantly. Remove from heat; stir in powder sugar and vinilla till crumbly. Blend in enough boiling water till pouring consistency. Pour glaze over top and cut into bars.
Time 50m Yield 36 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 350°F. In a microwavable bowl, combine baking chocolate, chocolate chips, and 1/3 cup butter; microwave on HIGH, stirring every 30 seconds, until melted and smooth (cool slightly - 5 minutes). Cream together cream cheese, 1/4 cup butter and sugar; beat in eggs. Stir together flour, baking powder and salt; stir into creamed mixture. Spoon half the batter into the melted chocolate, and stir in nuts. Drop chocolate by tablespoonsful, checkerboard fashion, into a greased & floured 9" square pan. Add peppermint extract and green food coloring to remaining batter, and spoon green batter into spaces between chocolate batter. Swirl to marbleize (do NOT over mix). Bake for 15-20 minutes. To prepare Chocolate Glaze melt the butter and chocolate over low heat, stirring constantly; remove from heat, and stir in remaining ingredients until crumbly. Blend in boiling water until glaze is of a pourable consistency (about 2 tablespoons). Remove brownies from oven and pour chocolate glaze over top. Cut at once into bars, then cool.
Time 55m Yield 24 brownies, 24 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, then grease the foil (cooking spray works well). In a large bowl, melt the unsweetened chocolate and butter together (you can do this in a double boiler or in the microwave on HIGH for 2 minutes). Set aside and let cool about 10 minutes. Add sugar, vanilla, and 4 eggs to chocolate mixture, and stir until well-combined. Add 1 cup flour and stir until flour is completely incorporated. In a separate mixing bowl, melt 1 cup green mint chips (again, on a double-boiler setup or in the microwave). Add softened cream cheese, 1 egg, and 2 tablespoons flour, and beat on medium speed until mixture is well-combined (it will be a little fluffy and thick). Spread the chocolate mixture into the greased foiled pan. Drop spoonfuls of the mint/cream cheese mixture evenly over the chocolate and swirl a knife around the pan several times to create a marbled effect. Bake for 40 minutes at 350 degrees, or until a toothpick inserted in the middle comes out with fudgy crumbs (DO NOT overbake).
Time 35m Yield 2 dozen. Number Of Ingredients 17 Steps:
In a bowl, beat cream cheese, butter and sugar. Add 1 egg at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Transfer half of the batter to another bowl; stir in nuts and chocolate. Spread into a greased 9-in. square baking pan., Stir peppermint extract and food coloring if desired into remaining batter. Spoon over chocolate layer; cut through batter with a knife to swirl. Bake at 350° until a toothpick inserted in center comes out clean, 15-20 minutes. Cool on a wire rack., In a saucepan, melt chocolate and butter. Remove from heat; stir in confectioners’ sugar, vanilla and enough water to achieve glaze consistency. Pour over brownies and spread evenly. Cut into bars.
Yield Makes 9 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees. Lightly butter an 8-by-8-inch glass baking dish, and set aside. Into a medium bowl, sift together flour, salt, and baking soda; set aside. Make chocolate batter: In a large heatproof bowl set over a pan of simmering water, heat 1/2 cup butter and 1/2 cup chocolate chips until they are melted. Remove from heat, and stir in 1 cup sugar. Add half the flour mixture, and stir to combine. Add the whole eggs and 2 teaspoons vanilla, and stir to combine. Mix in remaining flour mixture until it is well combined. Measure out 1/2 cup batter, and set aside. Make cream-cheese batter: In the bowl of a food processor fitted with the metal blade, combine the cream cheese, remaining 1/4 cup sugar, remaining 2 tablespoons butter, the egg yolks, and remaining 3/4 teaspoon vanilla. Process until mixture is smooth and well combined. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips. Pour chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading it in an even layer to the edges with an offset spatula. Top with reserved 1/2 cup chocolate batter. Run a knife through the mixture to swirl, as desired. Bake until golden brown and the center is set when touched with your finger, 45 to 50 minutes. Transfer baking dish to a wire rack to cool. Cut into squares, and serve.
Time 45m Yield 1 dozen. Number Of Ingredients 7 Steps:
Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.
Time 2h20m Yield 16 Number Of Ingredients 9 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.
Time 55m Yield 32 serving(s) Number Of Ingredients 12 Steps:
Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside. Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate! In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream. Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix. Sprinkle chocolate chips evenly over the top. Bake at 375 for 20-25 minutes or until the center is set.
