Brownie Recipe: 4 oz unsweetened baking chocolate 1 cup butter 2 cups granulated sugar 2 tsp vanillla extract 4 eggs 1 cup flour Marzipan Swirl Recipe: 1 7 oz tube Odense Almond Paste 1 egg Melt chocolate and butter in a heat proof bowl over bowling water. When melted, add two cups sugar and let cool. Add vanilla extract and beat as you add eggs one at a time. Add 1 cup flour and beat just until mixed. Spray a 9×13 cake pan with non-stick spray and transfer brownie batter to pan. In food processor, mix almond paste and 1 egg. Assemble as shown in video. Bake at 350 degrees for 30-35 minutes. Enjoy!
Filed under Brownies by on Feb 12th, 2011. Comment. 
These things are basically the love children of cheesecake and brownies… German Chocolate Cream Cheese Brownies: 1 4-oz. bar of Sweet German Baking Chocolate (it called for 1 oz., but I LOVE my brownies darker) -5 Tbsp. Butter -3 oz. Cream Cheese -1/4 cup Sugar -3 Eggs -1 Tbsp. Flour -1/2 tsp. Vanilla Extract -3/4 cup Sugar -1/2 tsp. Salt -1/2 cup Flour -1 tsp. Vanilla Happy Cream Cheese Brownie Day!!
Filed under Brownies by on Oct 3rd, 2010. 6 Comments.
Music by: Jason Shaw www.youtube.com I was looking for a good recipe for a colleague at work who love peanut butter and chocolate. I found this one on the Woman’s Day website. It was love at first sight. INGREDIENTS 1 box Chocolate Brownies mix 1⁄2 cup peanut butter chips 1⁄2 cup dry roasted peanuts (original recipe says chopped, I left them whole) Peanut Butter Filling 3⁄4 cup creamy peanut butter 1 cup marshmallow cream (such as Marshmallow Fluff or Creme) 3⁄4 stick (6 Tbsp) butter, softened 3⁄4 cup confectioners’ sugar (also called icing sugar or powdered sugar) Chocolate Glaze 6 oz bittersweet baking chocolate, coarsely chopped 5 Tbsp butter 1 Tbsp corn syrup PREPARATION 1. Heat oven to 350°F. Line a 9-in. square pan with foil, letting foil extend above pan on opposite sides. Coat foil with nonstick spray. 2. Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts. Spread evenly in prepared pan. 3. Bake 30 minutes, or until a wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on a wire rack. 4. Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners’ sugar and beat until blended. Spread evenly over brownie. 5. Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over Filling. Refrigerate 1 …
Filed under Brownies by on Aug 28th, 2010. 25 Comments.
Ingredients:
3 oz Baking chocolate
1 c Sugar
3/4 c Flour
3/4 c Low-fat cottage cheese
3 Eggs
1 ts Vanilla
1/4 ts Salt
Powdered sugar
Directions:
Heat oven to 350 deg f. Over very low heat, melt chocolate, cool slightly. In a food processor, puree cheese and all other ingredients, except chocolate and powdered sugar until smooth. Add melted chocolate and blend well. Pour into lightly buttered 8 inch square pan. Bake for 20 minutes or until just set. Sprinkle with powdered sugar and cut into 16 squares (cut pan four ways). Makes 16 servings.
Filed under Brownies by on Apr 3rd, 2010. Comment.
Ingredients:
1/2 c Butter
4 oz Baking chocolate (4 squares)
2 Eggs
1 ts Vanilla
3/4 c Flour
1 1/4 c Sugar
1/4 ts Salt
1/2 c Chopped nuts
Directions:
Preheat oven to 350 degrees Ff. In a small saucepan, melt butter; remove from heat. Stir in chocolate. Cool completely. In a small mixer bowl, beat eggs and vanilla. Gradually add sugar, beating until pale yellow. Blend in chocolate mixture. Gradually add flour and salt. Stir in nuts. Spread in a greased 8 inch square pan. Bake for 30 minutes or until done. Cool completely in pan. Cut into 2 inch squares. Makes 16 brownies.
Filed under Brownies by on Feb 25th, 2010. Comment.
