Greetings and Happy Holidays! This will begin my holiday 2009 series. I wanted to try to give you some ideas that are inexpensive, delicious and easy. I also wanted to focus on what the holidays are all about. In our current economic situation, whatever yours may be, we are always able to share of ourselves with a gift that is made by our hands, be it , from the kitchen, sewing machine or workshop. Even in this age of electronic everything, we can put pen to paper and give a gift of the written word with our friends and loved ones. Today I am happy to share with you my cream cheese brownie recipe that I have been making for well over 20 years. Here is what you will need: 1 box of your favorite brownie mix, prepared according the the package directions to your preference. 1 8 ounce brick of cream cheese, softened 2 Tablespoons of butter, softened 1 Egg 1 can of Sweetened Condensed Milk (Not Evaporated Milk) 1 Tablespoon of Corn Starch (not corn meal) 1 Teaspoon of Vanilla Prepare your brownie mix and pour into a prepared 9 x 13 baking pan. With a mixer, blend together cream cheese and butter until combined, add egg and incorporate fully. Add the condensed milk and mix again. Add corn starch and vanilla and beat until the mixture is smooth and well blended. Pour the cream cheese mixture over the brownie batter and gently even out in pan with a rubber spatula. Taking a skewer or butter knife, run through the batter up and down then begin to swirl, do not swirl too much or …
Filed under Brownies by on Sep 4th, 2010. 12 Comments. 
PHILADELPHIA Marble Brownies Prep Time: 20 min. | Total Time: 1 hour | Makes: 32 servings. What You Need! 1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size) 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/3 cup sugar 1 egg 1/2 tsp. vanilla Make It! Heat oven to 350ºF. Prepare brownie batter as directed on package; spread into greased 13×9-inch pan. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated. Note: For best results, do not use brownie mix with a syrup pouch.
Filed under Brownies by on Aug 14th, 2010. 25 Comments.
bit.ly Marbled Cheesecake Brownies Recipe Cheesecake or Brownies? Why choose? Michele McAdoo for the Kraft Kitchens shares a recipe for Cheesecake Brownies. They are a satisfying combo AND a smart dessert choice. This version calls for apple sauce instead of oil and egg whites instead of whole eggs. Enjoy! Cheesecake Brownies Prep Time: 10 min Total Time: 40 min Servings: 32 servings Ingredients 1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size) 1/2 cup applesauce 3 egg whites, divided 1/4 cup water 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened 1/2 cup sugar 1/4 cup flour Instructions Heat oven to 350°F (176°C) Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13×9-inch pan sprayed with cooking spray. Beat Neufchatel, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife. Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool completely. Keywords: brownie cheesecake recipe cheesecake brownie recipe marbled cheesecake brownies recipe cheesecake swirl brownies
Filed under Brownies by on Jul 18th, 2010. 25 Comments.
Ingredients:
2 oz Unsweetened chocolate
2 1/4 c Flour
2 ts Baking powder
1/2 ts Salt
10 tb Unsalted butter
1 1/2 c Sugar
1 ts Vanilla
3 Eggs
1/2 c Smooth peanut butter
1 1/2 7 oz milk-choc candy bars
Directions:
Heat oven to 325-degrees. Butter a 13″x9″ baking pan. Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes. Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting.
Filed under Brownies by on Apr 5th, 2010. Comment.
Ingredients:
4 oz Sweet cooking chocolate
5 tb Butter or margarine
3 oz Cream cheese, softened
1 c Sugar
3 Eggs
1/2 c Plus 1 T all-purpose flour
1 1/2 ts Vanilla extract
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Almond extract
1/2 c Chopped nuts
Directions:
Preheat oven to 350 degrees F. Melt butter and 3 T butter over low heat; cool. Cream remaining butter with the cream cheese until fluffy. Gradually add 1/4 c sugar, creaming until light. Add 1 egg, 1 T flour and 1/2 ts vanilla; mix until smooth and then set aside. Beat remaining eggs until fluffy and lemon colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour and the baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve. Spread remainder in 9″ square pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoonfuls over top. Swirl mixtures together with spatula to marbleize. Bake 35-40 minutes. Cool in pan on cake rack. Then cut in 2 14″ squares.
Filed under Brownies by on Mar 13th, 2010. Comment.
