THE ULTIMATE CHEESECAKE BROWNIE BARS

These are perfect! If you are dieting, quick! Look away!!!! I dare you to eat just one! Trust me.

Cheesecake Swirl Brownies

Yield: 2 dozen brownies

Prep Time: 25 min

Cook Time: 40min

Best cheesecake brownies ever!!!

Ingredients:

FUDGY BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated white sugar
1 cup Dutch process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup chocolate chips
CHEESECAKE SWIRL:
Two 8-ounce packages cream cheese, at room temperature
3/4 cup granulated white sugar
2 teaspoons vanilla extract
1/4 cup sour cream
2 large eggs

Directions:

1. Preheat the oven to 325 degrees F. Lightly grease a 9x13-inch pan.
2. Prepare the brownie batter: In a medium sized microwave-safe bowl melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave briefly, just until it's hot but not bubbling. Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth, then add the flour and chips, and stir again until smooth.
3. Prepare the cheesecake batter: In a medium bowl, beat the cream cheese until smooth. Add the sugar and vanilla, blending until smooth. Mix in the sour cream and eggs.
4. Spread three-quarters of the brownie batter into the prepared pan. Spoon the cheesecake batter over the brownie batter, smoothing it out. Drop spoonfuls of the reserved brownie mix on top. Draw a dull knife through the top third of the two batters, gently swirling it to make a swirly design.
5. Bake for 40-45 minutes. The top should be set and the edges should be puffy. Remove from the oven and let them cool on a rack. Chill until you're ready to cut and serve them.

Source:  The King Arthur Flour Cookie Companion

CHEESECAKE BROWNIES!!!!!!

 Brownie Layer:

• 1 stick salted butter
• 4 ounces unsweetened chocolate squares
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2/3 cup all-purpose flour

Cheesecake Layer:

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg yolk
• 1/4 teaspoon pure vanilla extract
• 1 cup mini chocolate chips

Directions:

1. Preheat oven to 350°F. Line an 8x8 pan with nonstick foil allowing sides to hang over for easy removal. 
2. To make the brownies, melt butter and chocolate in the microwave until smooth.  Stir in sugar, eggs & vanilla until combined. Stir in flour and spread evenly in baking pan.
3. To make the cheesecake layer,  beat together cream cheese, sugar, egg yolk, and vanilla until smooth.  Add chips.
4. Spread cheesecake over the brownie layer with an offset spatula.
5. Bake approx 45 mins.  Check around 40 mins but mine took 45.  Let cool completely in pan,  Chill and cut.  Top with chocolate drizzle, if desired.

Adapted from GOURMET magazine

Marashino Cherry Dark Chocolate Brownies

Adapted from A Little Bit Crunchy A Little Bit Rock and Roll

Ingredients:

1/2 cup unsalted butter

1/4 cup dark chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup dark cocoa

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the frosting:

2 cups powdered sugar

1/2 cup unsalted butter, room temperature

10 ounce jar maraschino cherries, drained, juice reserved

1 tablespoons milk

1-2 teaspoons reserved maraschino cherry juice

dab of pink food coloring gel paste

1 teaspoon vanilla extract

1/4 cup cup dark chocolate chips or DOVE chocolate (I used DOVE CHOCOLATE DISCOVERIES!!!! YOU CAN ORDER THESE FROM MY CHOCOLATIER, KRISTINA HERE!  
YOU CAN ALSO VISIT HER FACEBOOK PAGE HERE)

Directions:

1. Preheat the oven to 350 degrees F.  Line 7x11 pan with nonstick foil.

2. Drain the cherries and coarsely chop them. Use a kitchen scissor-easy! Spread them out on a paper towel to dry slightly.

3. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder.

4. Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted.

5. Whisk in the sugar and then the eggs.

6.  Stir in the dry ingredients.

7. Pour into the prepared pan and bake for 20-25 minutes. Cool completely.

8. For the buttercream, beat the butter together with the powdered sugar and extract. Add the milk and maraschino cherry juice until it reaches a desired consistency. Add a dab of pink food coloring paste! Fold in the chopped cherries.

9. Frost the cooled brownies.  Chill for 30 minutes and then cut into squares.

10. Melt the remaining 1/4 cup chocolate chips and drizzle over the frosted cut brownies.

BROWNIE TIME

Ingredients

1 stick unsalted butter, partially melted
2 tablespoons vegetable oil
1 1/2 cups granulated sugar (next time I will use a little less)
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup Flour
1 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1 teaspoon baking powder
1 cup mini chocolate chips
 
Directions
Preheat oven to 325 degrees F. and line a 8×11 inch baking dish with nonstick foil.  parchment paper sprayed with cooking spray.
Place butter into a large mixing bowl and microwave until partially melted. Add sugar and oil, mix until well combined. Stir in eggs and vanilla stirring until combined then add flour, cocoa powder, salt, baking powder and chocolate chips. Stir until combined and thick.
Transfer batter to prepared baking dish, spreading evenly. Bake for 35-40 minutes, until baked through. Remove and let cool completely.  Cut and eat.  Drizzle with white chocolate if desired and add m and m's.
 Makes 12 brownies
adapted from Picky Palate

GANACHE POKE BROWNIES

Brownies:

1 tablespoon plus 3/4 cup (1 1/2 sticks) unsalted butter

3/4 cup all-purpose flour, sifted
3 (1-ounce) squares unsweetened baking chocolate
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract

Fudgy Topping, recipe follows

Directions

Brownies: Make sure the oven rack is in the center position and preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with nonstick foil or grease foil with the 1 tablespoon butter listed.

Place the remaining 1 1/2 sticks of butter and the chocolate in a large glass measuring cup or medium glass bowl, cover with plastic wrap, and microwave on high power for 1 minute. Remove from the microwave, uncover, and stir well. Return the butter and chocolate mixture to the microwave and cook 30 to 60 seconds, or until the chocolate is melted. (If you don't have a microwave, melt the butter and chocolate in the top of a double boiler.) Pour the melted chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until smooth. Add 1/4 cup of the flour and whisk to combine. Crack and add 1 egg and whisk to combine. Alternate adding the remaining flour and eggs, whisking well after each addition. Stir in the vanilla and mix well. Pour the batter into the prepared pan. Bake until the brownies rise and a toothpick inserted into the center of the pan comes out clean, about 25-30 minutes.
Remove the pan from the oven. Use the handle of a wooden spoon to poke holes into the brownies every 1 to 2 inches. While it is still warm, pour the Fudgy Topping over the brownies and smooth it with a rubber spatula. Let pan cool on a wire rack for at least 1 hour before serving brownies.

Fudgy Topping:

1/2 cup (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
6 tablespoons heavy cream
1 pound confectioners' sugar
1 teaspoon vanilla extract

Combine the butter, cocoa powder, and ceam in a medium saucepan and heat until the butter melts and the mixture just comes to a boil. Remove from the heat and whisk until smooth. Sift the confectioners' sugar into a medium mixing bowl. Add the chocolate mixture and vanilla extract to the powdered sugar and whisk until smooth.

adapted from Emeril

ROLO BROWNIES WITH FUDGE TOPPING

STEP ONE: Make Brownies

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla extract

1 cup (2 sticks) butter
2 1/4 cups sugar 

1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.In the microwave, melt butter. When melted, add sugar, and stir to combine.Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed.Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. 

 STEP 2-Pour on a 1/2 cup caramel sauce.  Use jarred or Homemade! (Or what I did was to microwave  1 bag Kraft caramel bits with 2T. heavy cream until smooth)

Step 3-Cut 2 cups unwrapped Rolo candies in half and lay on top of the caramel.  

Step 4-Make Fudge Topping

1 (14 oz) can sweetened condensed milk
3 cups semi sweet chocolate chips
In a microwave safe bowl,  melt sweetened condensed milk and chocolate chips together gently.  Stir and immediately spread over Rolos with an off-set spatula. Chill a few hours before cutting.  Can microwave each brownie bar before serving to melt the caramel! Sprinkle with sea salt, if desired!

Inspired By Cookies and Cups

LUNCH LADY BROWNIES TOPPED WITH A FABULOUS FROSTING

 
THANKS TO CHOCOLATE, CHOCOLATE & MORE CHOCOLATE FOR THIS RECIPE TITLED, LUNCH LADY BROWNIES! I LOVE THE NAME AND THEY TASTE FABULOUS, TOO!!!

Ingredients

1 cup butter
1/2 cup cocoa
2 cups all purpose flour
2 cups sugar
4 eggs
1 tablespoon vanilla
 

Frosting
1/4 cup butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
1/4 teaspoon salt
 

Directions:

Preheat oven to 350 degrees and line 9x13 pan with nonstick foil.  Melt butter in microwave and mix with cocoa and sugar.  Add eggs and vanilla.  Add flour. Pour into pan and bake 20-25 mins. 
Frost while still warm.

For frosting, sift together sugar, cocoa and salt. Cream butter in mixing bowl. Gradually add in sugar to butter, alternating with milk. Mix until creamy. Spread over warm brownies with an offset spatula.  Let set at room temp.

TRIPLE LAYER REESE'S PIECES OREO BROWNIES

 
Brownie layer:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
OREOS

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.
In the microwave, melt butter. When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed.  Press Oreos into the batter to line pan.
Bake brownies about 10 minutes.  Top with Pillsbury Reese's Pieces cookie dough.  Flatten each scored cookie a bit and lay on top of the oreos.  Return to the oven for about 20-25 minutes until cooked through.

MILKYWAY BROWNIES

1. Prepare your favorite box or homemade brownies in an 8x8 pan and bake according to the box or recipe directions.  Chill in freezer when slightly cool.

2.  Chocolate Nougat:
1 cup chocolate chips
1 cup marshmallow fluff
3 1/2 tablespoons evaporated milk, divided
 
 Melt choc chips in microwave until smooth.  Stir fluff and 1 1/2 tablespoons of evaporated milk into the melted chocolate chips. Pour and spread immediately over brownies in pan. Return to freezer.

3. Caramel Layer
1 bag Kraft caramels, unwrapped
2 TablespoonS evaporated milk
Melt caramels with the evap. milk in the microwave until smooth. Pour over nougat layer and return to freezer.


4. Topping:

MELT IN THE MICROWAVE:

1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.

STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.

POUR SMOOTHLY ON BARS AND CHILL UNTIL SET.  CUT WITH A BIG KNIFE! 

BARS ADAPTED FROM CRAZY FOR CRUST
GLAZE FROM HUGS & COOKIES 

FAT WITCH BROWNIES

Ingredients:

1 stick plus 6 more T. butter
1/2 cup + 2 Tbsp bittersweet chocolate chips (I used Ghiradelli)
1 1/4 c. sugar
4 eggs
1 tsp vanilla extract
1/2 cup + 2 T. flour (TO MAKE GLUTEN FREE, USE CUP4CUP FLOUR)
dash of kosher salt

Line 9x9 baking pan with nonstick foil. Preheat oven 350F. Melt all of the butter and chocolate chips together in the microwave. Do 30 second intervals and stir so you do not burn it! let cool.

In a bowl, mix sugar, eggs and vanilla. Add the cool chocolate and mix until well blended. Add flour & salt. Marry all the ingredients :-) by stirring! Pour into the pan and bake 30-35 minutes until toothpick does not come out wet.  Cool completely and cut into Large squares.  Can dust with powdered sugar or serve warm with ice cream!